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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.
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.
TWO: Next, add in the eggs one at a time. Followed by the greek yogurt, milk, lemon juice and extracts.
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!
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.
Taste And Texture
These lemon cupcakes are fresh, tangy, and perfectly sweet.
They are soft, tender and insanely moist.
Frequently Asked Questions
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!
Sure thing! Just use a gluten free flour such as King Arthur’s or Bob’s Red Mill.
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
- Gluten Free Lemon Cookies
- Lemon Poppyseed Pancakes
- Lemon Poppyseed Overnight Oats
- Blueberry Lemon Ricotta Pancakes