Lemon Cupcakes

Posted on April 9, 2025

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Get ready for a delightful treat with these light and fluffy lemon cupcakes, perfect for a quick and easy summer recipe! They’re moist, bursting with lemony goodness, and topped with a heavenly lemon buttercream.

Why You’ll Love This Recipe:

  • Despite being made from scratch, these lemon cupcakes are a breeze to whip up!
  • The texture and flavor are spot on, offering a delightful balance.
  • These zesty cupcakes boast moistness and a rich lemon flavor, complemented by a tangy buttercream.
  • Ideal for the spring or summer season!
  • Easily adaptable to dairy-free by using dairy-free yogurt.
  • Want them gluten-free? Just swap the all-purpose flour for a gluten-free 1:1 flour blend.

Tips And Tricks:

  • Use an electric mixer for best results, but no worries if you don’t have one—making these by hand works too, just with a little more effort.
  • Sift your flour and powdered sugar for the frosting to achieve a smoother texture.
  • Don’t have a piping bag? A simple plastic bag with the corner snipped off will do the trick for applying the frosting.
  • Be careful not to overmix the batter; too much mixing can result in dense cupcakes.
  • Similarly, avoid over-baking the cupcakes—remove them from the oven when they’re done, but not golden brown, for the perfect soft and moist lemony goodness.

Frequently Asked Questions:

  • Can I turn this cupcake recipe into a cake? Absolutely! Just divide the batter evenly between two 8-inch or 9-inch pans and bake for 40-50 minutes, ensuring not to over-bake.
  • Can I make these gluten-free? Yes, simply substitute with a gluten-free flour blend like King Arthur’s or Bob’s Red Mill.
  • Can I make these dairy-free? Absolutely! Swap out dairy ingredients with dairy-free alternatives, such as dairy-free yogurt and coconut whip for the frosting.

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Lemon Cupcakes

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  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 cupcakes 1x
  • Category: Dessert

Ingredients

Scale

Lemon Cake:

  • 1 cup melted coconut oil
  • 1 cup monk fruit sweetener (or cane sugar)
  • 2 large eggs
  • 1 1/4 cup Greek yogurt
  • 1 + 1/3 cup milk of choice
  • 2 tbsp lemon juice
  • 1 tsp lemon extract
  • – tsp vanilla extract
  • 2 + 3/4 cups all-purpose flour (sifted (or gluten-free 1:1 flour blend))
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Frosting:

  • 1 cup unsalted butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon extract


Instructions

  1. Preheat your oven to 350°F and line a cupcake tin with liners.
  2. Using an electric mixer, blend melted coconut oil and monk fruit sweetener until smooth.
  3. Add eggs one at a time, followed by Greek yogurt, milk, lemon juice, and extracts.
  4. Sift in flour, baking powder, baking soda, and salt. Mix until combined.
  5. Fill cupcake liners and bake for 25-30 minutes until done.
  6. For the frosting, whisk room temperature butter and cream cheese until fluffy.
  7. Sift in powdered sugar, add extracts, and whisk until smooth.
  8. Once cupcakes are cooled, frost them, top with lemon zest, and enjoy!

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