Desserts

Lemon Cupcakes

These light and fluffy lemon cupcakes are the perfect quick and easy recipe to make this summer! They are moist, have a deep lemon flavor and are topped with a delicious lemon buttercream.

*this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

lemon cupcakes on a cake stand that are topped with a lemon buttercream frosting and fresh lemon zest.

Why You’ll Love This Recipe

  • Although these lemon cupcakes are made from scratch, they are very quick and easy to make!
  • The texture and flavor of these cupcakes is perfectly well balanced.
  • The zesty cupcakes are moist, have a rich lemon flavor and are paired with a citrusy buttercream.
  • Great for Spring or Summer!
  • These can easily be made dairy free with the use of dairy free yogurt.
  • Looking to make these gluten free, just swap the all purpose flour for a 1:1 GF flour.
  • If you love these lemon cupcakes, be sure to check out my Gluten Free Lemon Cookies

Ingredients And Substitutions

These are the main ingredients and substitutions for Lemon Cupcakes. Scroll down to the recipe card for a full list of ingredients and instructions.

I used coconut oil for the base of this cake which provides a moist texture while adding a slight coconut taste. You may sub for any other oil, such at EVOO or butter.

I sweetened these cupcakes with monk fruit sweetener which is a sugar free substitute. You can use regular sugar if desired. Coconut sugar or brown sugar will work too, however the cake will be brown instead of white.

Eggs will help to bind all the ingredients together while providing a moist texture.

Greek yogurt helps these cupcakes rise during baking time, while also providing a moist texture. Alternatively, you can use sour cream.

Use your favorite milk such as dairy milk, almond milk, oat milk etc.

Fresh lemon juice is going to add a citrusy flavor.

Lemon and vanilla extract are both going to add a ton of flavor to this cake recipe.

I used all purpose flour which, in my opinion, adds the best texture. However, if you are gluten-free then you can use a gluten free flour such as 1:1 Bob’s Red Mill.

Baking powder and baking soda together will work to give the best, fluffiest texture.

Salt helps to balance out all the flavors.

The buttercream frosting is indulgent, but worth it. I use unsalted butter, cream cheese, powdered sugar and both vanilla and lemon extract.

all the ingredients that you need to make these lemon cupcakes in individual containers.

How To Make

ONE: In an electric mixer, add in the melted coconut oil and monk fruit sweetener. Whisk on medium speed for about 30 seconds.

monk fruit sweetener and coconut oil mixed together.

TWO: Next, add in the eggs one at a time. Followed by the greek yogurt, milk, lemon juice and extracts.

eggs, greek yogurt, milk, lemon juice and extracts added to the wet ingredients.

THREE: Sift in the flour, baking powder, baking soda and salt.

FOUR: Add batter to prepare cupcake liners and bake for 25-30 minutes.

SIX: Once cupcakes are done baking, remove and allow to cool. In the meantime, make the frosting. In an electric mixer, add in the room temperature butter and cream cheese. Whisk for 1-2 minutes until light and fluffy.

SEVEN: Sift in powdered sugar and add in extract. Whisk once more and then add frosting to cupcakes. Top with lemon zest and enjoy!

cupcakes on a cake stand that are topped with lemon buttercream and lemon zest.

Tips And Tricks

Use an electric mixer for best results. However, if you don’t have one- no problem. You can still make this recipe by hand- it will just take some elbow grease.

Sift in both your flour and powdered sugar when it comes time for the frosting. This makes a big difference.

If you don’t have a piping bag and piping nose, you can still add frosting to a baggie and add on the icing that way.

Don’t over-mix the batter. Since this recipe contains gluten, over-working the batter can create dense cupcake.

Don’t over-bake the cupcakes either, take them out when they are done but not golden brown. The key to a great lemon cake is having it be soft and moist.

How To Serve And Store

Serve these lemon cupcakes with lemon buttercream.

Leftover lemon cupcakes can be stored at room temperature for 24 hours, then must be refrigerated after that. Store them in an airtight container and enjoy them within 2-3 days. They are best served at room temperature.

a single lemon cupcake on a plate with a bite taken out to show the inside texture.

Taste And Texture

These lemon cupcakes are fresh, tangy, and perfectly sweet.

They are soft, tender and insanely moist.

Frequently Asked Questions

Can I bake these cupcakes into a cake instead?

Absolutely! Separate the batter evenly in between two 8inch or 9inch pans and bake for 40-50 minutes. Again, be careful not to over-bake!

Can I make this gluten free?

Sure thing! Just use a gluten free flour such as King Arthur’s or Bob’s Red Mill.

Can I make these dairy free?

Yes, just use dairy free ingredients. For example, swap greek yogurt for a dairy free yogurt. For the frosting, use a coconut whip instead!

Other Recipes You May Like

If you make these Lemon Cupcakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Lemon Cupcakes

These light and fluffy lemon cupcakes are the perfect quick and recipe to make this summer! They are moist, have a deep lemon flavor and are topped with a delicious lemon buttercream.
5 based on 1 reviews
PIN RECIPE
PREP TIME:
15 minutes
COOK TIME:
25 minutes
TOTAL TIME:
40 minutes
Author - Hannah

Ingredients

Lemon cake

  • 1 cup coconut oil, melted
  • 1 cup monk fruit sweetener, can sub cane sugar
  • 2 large eggs
  • 1 1/4 cup greek yogurt
  • 1 + 1/3 cup milk, any kind
  • 2 tbsp lemon juice
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 + 3/4 cups all purpose flour, sifted (may sub 1:1 GF flour)
  • 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

SCALE:

1X

YIELDS:

18 cupcakes

Directions

  1. Preheat oven to 350F and prepare a cupcake tin by lining it with liners.
  2. In an electric mixer, add in the melted coconut oil and monk fruit sweetener. Whisk on medium speed for about 30 seconds.
  3. Next, add in the eggs one at a time. Followed by the greek yogurt, milk, lemon juice and extracts.
  4. Sift in the flour, baking powder, baking soda and salt.
  5. Add batter to prepare cupcake liners and bake for 25-30 minutes.
  6. Once cupcakes are done baking, remove and allow to cool.
  7. In the meantime, make the frosting. In an electric mixer, add in the room temperature butter and cream cheese. Whisk for 1-2 minutes until light and fluffy.
  8. Sift in powdered sugar and add in extract. Whisk once more and then add frosting to cupcakes.
  9. Top with lemon zest and enjoy!

Notes

  • Use an electric mixer for best results. However, if you don't have one- no problem. You can still make this recipe by hand- it will just take some elbow grease.
  • Sift in both your flour and powdered sugar when it comes time for the frosting. This makes a big difference.
  • If you don't have a piping bag and piping nose, you can still add frosting to a baggie and add on the icing that way.
  • Don't over-mix the batter. Since this recipe contains gluten, over-working the batter can create dense cupcake.
  • Don't over-bake the cupcakes either, take them out when they are done but not golden brown. The key to a great lemon cake is having it be soft and moist.

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Rating:

My granddaughter is allergic to eggs can I substitute with something?

You can do 1/2 cup cashew butter, or flax eggs. However, please be mindful that altering the recipe will differ in texture 🙂