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The Ultimate Moist Lemon Cupcakes with Zesty Lemon Cream Cheese Frosting

A close-up of three bright yellow lemon cupcakes topped with generous swirls of white frosting and lemon zest.
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Bake light, airy, and intensely flavored lemon cupcakes from scratch. This recipe yields bakery style lemon cupcakes with a bright citrus taste, topped with a rich lemon cream cheese frosting.

Ingredients

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  • 1 1-2 cups all-purpose flour
  • 1 1-2 teaspoons baking powder
  • 1–2 teaspoon baking soda
  • 1–2 teaspoon salt
  • 1 cup granulated sugar
  • 1–2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1–2 cup whole milk
  • 1–2 cup fresh lemon juice
  • 1–2 tablespoons lemon zest
  • For the Frosting: 8 ounces cream cheese, softened
  • 1–2 cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1–4 teaspoon salt
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step helps create the perfect lemon cupcake texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the milk, lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  11. Beat in the salt and 1 tablespoon of lemon juice. If the frosting is too thick, add a tiny bit more lemon juice, one teaspoon at a time.
  12. Once the cupcakes are completely cool, pipe or spread the zesty lemon cream cheese frosting on top.

Notes

  • For extra moist lemon cupcakes, use room temperature ingredients for the batter.
  • To intensify the lemon flavor, soak the tops of the warm cupcakes with a simple lemon glaze made from 1-2 cup powdered sugar mixed with 2 tablespoons of lemon juice before frosting.
  • Ensure your lemon zest is taken from bright, unwaxed lemons for the best flavor.

Nutrition

Find it online: https://hearthbite.com/lemon-cupcakes/