Lemon Cupcakes

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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.

Lemon Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Servings 18 cupcakes


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


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


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

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