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Homemade Lemon Cupcakes
Bright and zesty lemon cupcakes with a silky buttercream frosting—perfect for anyone craving citrus flavor in every bite.
★★★★☆
(94 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time25 min
Bake time20 min
Total time3 hr
Makes12
Ingredients
1
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
2
2 teaspoons baking powder
3
1/2 teaspoon salt
4
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
5
1 cup (200g) granulated sugar
6
1 Tablespoon lemon zest
7
2 large eggs, at room temperature
8
1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
9
1/2 cup (120ml) whole milk or buttermilk, at room temperature
10
1/4 cup (60ml) fresh lemon juice
11
optional filling: homemade lemon curd, cooled completely
12
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
13
4 cups (480g) confectioners’ sugar, plus more as needed
14
1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
15
2 teaspoons pure vanilla extract or vanilla bean paste
16
salt, to taste
17
optional for garnish: lemon slices and/or mint sprigs
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