Lemon Cupcakes with Lemon Buttercream Frosting Recipe

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Aaron Modified: September 24, 2021
Lemon Cupcakes with Lemon Buttercream Frosting Recipe

How To Make Lemon Cupcakes with Lemon Buttercream Frosting

Whip up a delightful batch of these lemon cupcakes for a tangy snack! They’re fluffy treats brushed with syrup and finished with smooth lemon buttercream.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • ¾cupall purpose flour
  • ¾cupcake flour
  • 1tspbaking powder
  • tspbaking soda
  • ¼tspsalt
  • ¾cupgranulated sugar,plus 2 tbsp
  • 1tbsplemon zest,(from 2 medium lemons)
  • ½cupunsalted butter,softened
  • 1large egg
  • 2large egg whites
  • ½tspvanilla extract
  • ¼cupbuttermilk,plus 3 tbsp
  • tbsplemon juice,fresh
  • simple syrup
  • 1tbsplemon juice,fresh
  • 1tbspsugar

For Lemon Buttercream Frosting:

  • ¾cupbutter,nearly at room temperature
  • tspfresh lemon zest
  • cupspowdered sugar
  • 1tbsplemon juice,fresh
  • 1tbspheavy cream
  • ½tspvanilla extract
  • ¼tsplemon extract
  • lemon slices,or lemon drop candies and mint leaves, for decorating, optional


  1. Preheat the oven to 350 degrees F.

  2. Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder, baking soda, and salt and whisk for 20 seconds. Set aside.

  3. In a food processor, pulse together ¾ cup plus 2 tablespoons of granulated sugar with the lemon zest for about 1 minute until finely ground.

  4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter with lemon sugar mixture until pale and fluffy. If not using the paddle attachment that constantly scrapes the bowl, then occasionally throughout the entire mixing process, stop the mixer and scrape down sides and bottom of the bowl.

  5. Mix in the egg, then mix in egg whites one at a time, adding in vanilla with second egg white.

  6. In the liquid measuring cup used to measure buttermilk, whisk together the buttermilk with lemon juice. Add ⅓ of the flour mixture to the butter-egg mixture, then mix just until combined. Then, add ½ of the buttermilk mixture to the butter-egg mixture and mix just until combined.

  7. Repeat the process with flour and buttermilk mixture once more, then finish by mixing in the last ⅓ of the flour mixture. Scrape down sides and bottom of the bowl.

  8. Divide the batter among 12 paper-lined muffin cups.

  9. Bake in the oven for about 18 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean.

  10. Remove from oven and allow to cool several minutes in the muffin tin, then transfer to a wire rack to cool slightly.

  11. In a small bowl, whisk together 1 tablespoon lemon juice with 1 tablespoon granulated sugar until sugar has dissolved.

  12. Brush the mixture over the warm cupcakes, about 2 light coats over each cupcake. Allow the cupcakes to cool completely.

  13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter with lemon zest on medium-high speed until nearly white and fluffy. If using a paddle attachment that doesn’t constantly scrape the bowl while mixing, then stop the mixer occasionally throughout the entire mixing process and scrape down the bottom and sides of the bowl.

  14. Mix in 1 cup of powdered sugar, then blend in lemon juice, cream, vanilla extract, and lemon extract. Add remaining 1½ cups powdered sugar, then whip the mixture for about 4 to 5 minutes longer until very fluffy. Pipe or spread frosting over cupcakes.

  15. Decorate with lemon slices or lemon drop candies and mint leaves, then serve and enjoy!

Recipe Notes

Store in an airtight container.


  • Calories: 396.36kcal
  • Fat: 20.26g
  • Saturated Fat: 12.62g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 5.28g
  • Polyunsaturated Fat: 0.88g
  • Carbohydrates: 52.06g
  • Fiber: 0.45g
  • Sugar: 38.55g
  • Protein: 3.06g
  • Cholesterol: 68.26mg
  • Sodium: 120.72mg
  • Calcium: 47.48mg
  • Potassium: 53.61mg
  • Iron: 1.15mg
  • Vitamin A: 174.28µg
  • Vitamin C: 2.80mg
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