lemon cupcakes buttercream

I still remember the first time I watched my grandmother bake. The kitchen smelled like sunlit zest and vanilla clouds, and the sound of a whisk turning slow in a big copper bowl felt like a lullaby. Those afternoons planted a craving in me that never faded: bright lemon cupcakes with a creamy buttercream that tastes almost like sunshine in a bite. This lemon cupcakes buttercream duo is the kind of thing you can reach for on a busy weeknight or when you want to make something comforting for a friend who needs a little sweetness. It’s not a heavy cake, it’s not a dry pastry—it’s a tender, lemony little celebration that disappears from the plate in minutes at my house. I’ve baked these countless times and they never fail to bring a smile to the table. If you’re craving something zippy, tangy, and soft, you’re in for a treat that feels like a hug in a cup.

Today I’m sharing the exact lemon cupcakes buttercream method I reach for whenever I want a quick batch of sunshine. Think of it as two layers of joy: a citrus-kissed batter that stays incredibly light, and a buttercream that’s not too sweet, with just the right amount of lemon zing. It’s the kind of recipe I’ll text to a friend at 8 p.m. saying, “Drop everything—these lemon cupcakes buttercream are calling your name.” And if you’re wondering how it stacks up against a classic vanilla cupcake, the lemon version offers a brighter aroma and a playful tang that makes these feel special even on a Tuesday.

What is lemon cupcake buttercream?

What you’re looking at is a bright, tender lemon cupcake paired with a luxuriously silky buttercream frosting. Think of the cupcakes as little lemony clouds—lighter than your typical cake, with a moist crumb and a gentle bite of citrus. The buttercream is the starry night to those mornings: rich, creamy, and zesty enough to wake up your taste buds without feeling heavy. The concept is simple: lemon zest and juice brighten the batter, a touch of yogurt or buttermilk keeps it soft, and the buttercream riffs on that same lemony vibe, tightening the personality of the frosting with a smooth, melt-in-your-mouth finish. The name “lemon cupcakes buttercream” comes from the way these two parts harmonize—the citrus notes in every bite of cake and every kiss of frosting on top. It’s essentially lemon dessert comfort with a modern, light-forward twist that makes it perfect for birthdays, weekend baking, or a cozy afternoon with friends.

How to Make Lemon Cupcakes Buttercream

Quick Overview

Here’s the streamlined version: whisk dry ingredients, whisk wet ingredients, combine with care to keep the batter airy, bake until just set, cool completely, fill with optional lemon curd or brightened buttercream, and finish with a fluffy, citrus-kissed frosting. The method is simple enough for a weeknight, but the results feel special enough for guests. The key to success is not overmixing the batter and giving the cupcakes a gentle lift so they stay tender. The buttercream should be silky and smooth, with enough lemon aroma to taste the sunshine in every bite.

Ingredients

For the Main Batter:
– 1 1/2 cups (190 g) all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– Zest of 2 lemons
– 1/2 cup (100 g) granulated sugar
– 1/3 cup (75 g) unsalted butter, room temperature
– 2 large eggs
– 1/2 cup (120 ml) yogurt or plain yogurt, or buttermilk for extra tenderness
– 1/3 cup (80 ml) fresh lemon juice
– 1 teaspoon vanilla extract

For the Filling:
– 1/2 cup lemon curd (homemade or store-bought) Optional, for a bright surprise center
– Alternatively: a small dollop of lemon jam or a swirl of extra lemon zest folded into buttercream

For the Buttercream:
– 1 cup (225 g) unsalted butter, softened
– 3 cups (360 g) powdered sugar, sifted
– 1/4 cup (60 ml) fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– Pinch of salt

For the Glaze:
– 1/2 cup powdered sugar
– 1–2 tablespoons lemon juice
– Optional: a teaspoon lemon zest for a bright finish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If you have a mini-tan muffin tray, you can make smaller cupcakes, but I find the regular size perfect for layering buttercream. I always give the liners a quick spritz with a tiny amount of neutral oil so they peel away cleanly—this is a tiny trick that saves you from the “paper sticks to frosting” moment.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add lemon zest to the dry mix so the oils bloom with the flour—you’ll notice a stronger lemon aroma as soon as you lift the whisk. This is where the lemon cupcakes buttercream magic begins: small steps that bring big flavor.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the butter and sugar until pale and fluffy. This is the part where you create air in the batter. Beat in eggs one at a time, then stir in yogurt (or buttermilk), lemon juice, and vanilla. If your lemons are a bit shy on juice, don’t panic—add a little more zest to compensate.

Step 4: Combine

Gradually add dry ingredients to the wet, mixing just until you don’t see streaks of flour. The key phrase here is “don’t overmix.” A few tiny lumps are perfectly fine and will bake out to a tender crumb. If you’ve got a stubborn lump, switch to folding with a spatula for the last few strokes. Your lemon cupcakes buttercream will thank you for the care.

Step 5: Prepare Filling

If you’re filling the centers, spoon a small amount of lemon curd into a piping bag or a plastic bag with the corner snipped, ready to pipe a little center in each cooled cupcake. If you’re not filling, you can swirl a touch of lemon curd into the middle of the frosting or simply skip it. Either way, you’ll get that zingy lemon essence you’re chasing.

Step 6: Layer & Swirl

Fill each liner about two-thirds full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting; there’s nothing sadder than a buttercream that slides off a warm cake. Once cooled, if you’re using lemon curd filling, pipe a ring into the center and cap with a bit more batter, or swirl directly on top using a palette knife for a pretty marbled look.

Step 7: Bake

Place the pan in the center of the oven and bake until just set and a touch springy to the touch. If your oven runs hot, consider rotating the pan halfway through to ensure even doming. I’ve learned that a gentle bake yields the softest lemon cupcakes buttercream harmony—overbaking dries the crumb and dulls the lemon brightness.

Step 8: Cool & Glaze

Cool the cupcakes completely on a rack before frosting. For the glaze, whisk together powdered sugar and lemon juice until you reach a pourable but thick ribbon. Drizzle or dip for a smooth finish that catches the light. If you prefer a thicker buttercream, you can put the bowls in the fridge for a few minutes to firm up before piping. After the buttercream is ready, frost the cupcakes in generous swirls, letting the lemon glow peek through.

Step 9: Slice & Serve

When you bite into a lemon cupcake with buttercream, you’ll notice the crumb is tender and airy, the lemon notes are popping, and the frosting provides a creamy counterpoint that lingers. Serve with a glass of cold milk, a hot cup of tea, or coffee on a rainy morning. My family likes to pair these with a lightly sparkling lemon soda for a celebratory lunch. If you’re sharing with friends, keep the frosting higher on the cupcake for a dramatic, bakery-style presentation.

What to Serve It With

These lemon cupcakes buttercream pair beautifully with a few simple accompaniments, depending on the moment:

For Breakfast: A quick lemon-ginger tea, or a strong, creamy latte. The brightness of the lemon makes the morning feel lighter, and the buttercream sweetness sits as a gentle counterpoint next to your coffee.

For Brunch: Fresh berries and a dollop of vanilla yogurt or whipped cream on the side. A sprig of mint adds a fresh, pretty finish.

As Dessert: A light lemon curd tart or a small scoop of vanilla ice cream can elevate the lemon cupcakes buttercream to a more indulgent dessert course. A hint of lavender in the frosting can also be a surprising, elegant pairing.

For Cozy Snacks: Serve with a warm mug of chamomile tea or hot chocolate. The buttercream’s smooth texture stands up nicely to a comforting, slow afternoon.

In our family, lemon cupcakes buttercream are a sign that we’re slowing down enough to savor the moment. They’re a little celebration, a little comfort, and a lot of sunshine in a bite. If you’ve got a birthday, a bake sale, or just a craving for something bright, this recipe is going to feel like a hug you can hold in your hand.

Top Tips for Perfecting Your Lemon Cupcakes Buttercream

Here are practical, kitchen-tested tricks that keep the texture and flavor on point every time:

• Lemon Prep: Zest the lemons before juicing to maximize aroma. The zest oils are potent, so don’t skip this step. I usually zest two lemons and squeeze in their juice; it makes the lemon flavor bolder without adding bitterness.
• Milk vs. Yogurt: If you’re using yogurt, full-fat is best for tenderness. If you go with milk, add a tablespoon of sour cream or a touch more yogurt for moisture and a softer crumb. This is where the lemon cupcakes buttercream benefits from extra moisture without becoming dense.
• Mixing Advice: Cream butter and sugar until light and fluffy, at least 2–3 minutes. This step is what gives you that delicate crumb. After adding the dry ingredients, mix just until combined—resist the urge to beat longer.
• Swirl Customization: For a fun marble look, reserve a small portion of the batter and swirl in a bit of lemon curd before filling the cups. You’ll get a citrusy ribbon through the center of each cupcake that looks gorgeous and tastes bright.
• Ingredient Swaps: For a dairy-free version, use a neutral oil-based frosting foundation and a dairy-free butter substitute. You may need a touch more lemon juice to keep the brightness, but you’ll still get that fluffy buttercream finish.
• Baking Tips: If your oven runs hot, drop to 325°F (165°C) for a softer crumb. If you prefer a stronger lemon bite, you can bake a minute or two longer for a slightly crisper edge.
• Glaze Variations: A glaze is optional but fun. If you want a shiny finish, add a little corn syrup or a splash of lemon juice to the glaze. Drizzle in a thin stream to avoid pooling and to keep the top frosting-able.

My personal lesson? I once rushed frosting while the cupcakes were still warm, and the buttercream slid right off. The fix is simple: give the cupcakes a full cooling window, then frost with a piping bag or a simple spatula—the frosting will cling and look gorgeous. This method has saved many late-night dessert moments.

Storing and Reheating Tips

Storing lemon cupcakes buttercream properly helps them stay moist and radiant for days. Here’s how I keep them at their best:

Room Temperature: Cupcakes without perishable fillings stay fresh for 1–2 days in a tightly covered container. Keep the frosting soft by not refrigerating if you don’t need to; the buttercream can firm up a little in a fridge, which makes it a touch harder to pipe cleanly.

Refrigerator Storage: If you’re stacking or layering, store cupcakes in a container with separate compartments or use parchment between layers. They’ll keep for up to 4 days in the fridge, though lemon notes may become subtler as the days pass.

Freezer Instructions: Freeze unfrosted cupcakes for up to 2–3 months. Freeze frosting separately in a sealed container for up to 1 month. Thaw in the fridge overnight before frosting, then bring to room temperature and re-frost for best results. Freezing may soften the brightness of lemon, but it’s a handy option when you’re stocking up.

Glaze Timing Advice: If you plan to glaze, apply the glaze after refrigeration and allow it to set for a few minutes at room temperature. If you’re freezing and plan to rewarm, skip the glaze until the final thaw so you don’t risk cracking or weakening the frosting.

These guidelines have kept my lemon cupcakes buttercream tasting fresh and light, even after a few days. Don’t be afraid to play around with storage—the brightness can surprise you, and buttercream stored well will still shine when you serve it.

Frequently Asked Questions

Final Thoughts

If you’re chasing a lemon dessert that feels bright, comforting, and genuinely doable, this lemon cupcakes buttercream is the one. It’s a recipe that grew from a simple childhood memory into a staple in my family’s kitchen, a go-to when we want something celebratory but not fussy. The lemon aroma rising from the batter, the way the buttercream hugs the cupcake without overpowering it, the way a single bite makes the room lighter—these are the things that keep me reaching for this recipe again and again. I hope you fall in love with it the way we did. Happy baking, my friend, and please drop a note in the comments to tell me how your lemon cupcakes buttercream turned out or how you’ve customized it for your own table. I can’t wait to hear what you create!

Lemon Cupcakes with Lemon Buttercream

These bright and zesty lemon cupcakes, topped with a fluffy lemon buttercream frosting, are a delightful treat for any occasion. Easy to make from scratch!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Lemon Cupcakes

• 5 large egg whites egg whites room temperature
• 0.75 cup whole milk divided
• 2 lemons lemons zested
• 0.75 cup unsalted butter softened
• 1.75 cup granulated sugar
• 2.5 cups cake flour
• 1 Tablespoon baking powder
• 0.5 teaspoon kosher salt

Lemon Buttercream Frosting

• 1 cup unsalted butter softened
• 4 cup powdered sugar
• 1 lemon lemon zested and juiced (about 2 Tablespoons juice)
• 2 Tablespoons heavy cream

Instructions

 

Preparation Steps

• In a small bowl, whisk together egg whites, 1/4 cup of the whole milk, and lemon zest. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Gradually add the dry ingredients (cake flour, baking powder, salt) and mix until just combined. Slowly incorporate the egg white mixture, then beat in the remaining milk until the batter is smooth.
• Line muffin tins with paper liners. Fill each liner about half full with batter. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
• For the frosting: In a clean mixing bowl, beat the softened butter for 3-5 minutes until pale and creamy. Add the powdered sugar, lemon zest, and lemon juice. Beat for another 3-5 minutes until light and fluffy. Add heavy cream, one tablespoon at a time, until desired consistency is reached.
• Once cupcakes are completely cool, frost them using a piping bag with your favorite tip, or spread with an offset spatula. Enjoy your delicious homemade lemon cupcakes!

Notes

To ensure the best texture, make sure your egg whites and butter are at room temperature before starting.