Soft Butter Lemon Cupcakes

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Soft Butter Lemon Cupcakes

Moist, tender, and bursting with zesty lemon flavor—these homemade cupcakes are sunshine in every bite

These Soft Butter Lemon Cupcakes are the kind of treat that brighten up any day. With a rich, buttery crumb and vibrant citrus notes from fresh lemon zest and juice, they strike the perfect balance between sweet and tangy. Whether you’re celebrating a special occasion or just need a pick-me-up, these cupcakes are sure to impress.

Paired with a luscious lemon buttercream frosting, each bite delivers smooth creaminess and a refreshing zing. Follow this step-by-step guide for cupcakes that come out perfectly moist, light, and flavorful every time.

Ingredients (Yields 12 cupcakes)

For the Lemon Cupcakes:

  • 1 ½ cups (192 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • ½ cup (118 ml) whole milk, at room temperature

For the Lemon Buttercream Frosting:

  • 1 cup (227 g) unsalted butter, softened
  • 3 ½ cups (392 g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1–2 tsp milk or cream, to adjust consistency

Instructions

1. Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Position the oven rack in the center. Line a 12-cup muffin tin with paper cupcake liners.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting is optional but recommended for a lighter, fluffier texture.

3. Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together with a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until light, pale, and fluffy. Scrape down the sides of the bowl as needed.

4. Incorporate Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice. Don’t worry if the mixture looks slightly curdled—it will smooth out once the flour is added.

5. Alternate Flour and Milk

Reduce the mixer to low speed. Add the flour mixture in three additions, alternating with the milk: begin and end with flour. Mix until just combined—do not overmix.

6. Fill and Bake

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool Completely

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Lemon Buttercream Frosting

1. Beat the Butter

In a large bowl, beat the butter on medium-high speed for 2 minutes until creamy and slightly lighter in color.

2. Add Sugar Gradually

With the mixer on low, add the powdered sugar one cup at a time. Once incorporated, increase speed to high and beat for 2–3 minutes until light and fluffy.

3. Add Flavorings

Add lemon juice, zest, vanilla extract, and a pinch of salt. Beat on high speed for 1–2 minutes. Adjust consistency with a little milk or cream if needed.

4. Frost the Cupcakes

Once cupcakes are fully cooled, frost them using a piping bag with a star tip or an offset spatula. For an elegant finish, garnish with extra lemon zest or a thin slice of candied lemon.

Tips for Success

  • Room Temperature Ingredients: Use room temp butter, eggs, and milk for a smooth, cohesive batter and better rise.
  • Zesting Lemons: Only zest the yellow skin—not the bitter white pith.
  • Don’t Overmix: Stop mixing once ingredients are just combined to keep cupcakes soft and fluffy.
  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Let come to room temp before serving.

These Soft Butter Lemon Cupcakes are a delightful treat that’s both elegant and easy to make. With their tender crumb and vibrant citrusy notes, they’re bound to become a staple in your baking rotation.

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