If you are looking for a bright, zesty treat that feels like sunshine on a plate, you absolutely have to try this Lemon Cupcakes with Cream Cheese Frosting Recipe. Each cupcake bursts with fresh lemon flavor, perfectly balanced by the creamy, tangy frosting that melts in your mouth. These cupcakes are not just delightful to eat but also fun to make, combining simple ingredients that you probably already have at home. Whether you’re baking for a special occasion or just to brighten up an ordinary day, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
The beauty of this Lemon Cupcakes with Cream Cheese Frosting Recipe lies in its straightforward, essential ingredients. Each component plays a key role, from the tang of fresh lemon juice and zest to the richness of cream cheese in the frosting. Together, they create a perfect harmony of flavors and textures that’s simply irresistible.
- 1 1/2 cups all-purpose flour: Provides the structure for tender, fluffy cupcakes.
- 1 1/2 tsp baking powder: Helps the cupcakes rise to a light, airy texture.
- 1/2 tsp baking soda: Works with the sour cream to keep the cupcakes moist.
- 1/4 tsp salt: Enhances all the other flavors perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and a tender crumb.
- 1 cup granulated sugar: Sweetens the cupcakes just right without overpowering the lemon.
- 2 large eggs: Bind everything together while adding moisture.
- 1 tsp vanilla extract: Balances the tartness with a warm, mellow note.
- 2 tbsp lemon zest (from about 2 lemons): Delivers an intense lemon aroma and flavor.
- 1/4 cup fresh lemon juice: Gives the cupcakes their refreshing zing.
- 1/2 cup sour cream (or plain yogurt): Keeps the cupcakes moist and tender with a slight tang.
- 1/4 cup milk: Adds just enough liquid for a smooth batter.
- 8 oz cream cheese, softened: The star ingredient in the frosting for creamy richness.
- 1/4 cup unsalted butter, softened: Makes the frosting smooth and spreadable.
- 4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tsp vanilla extract: Adds depth and rounds out the frosting’s flavor.
- 1-2 tbsp fresh lemon juice (to taste): Brightens the frosting with fresh citrus tang.
- A pinch of salt (optional): Balances the sweetness in the frosting beautifully.
How to Make Lemon Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal and minimal cleanup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning in your batter.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step introduces air, giving your cupcakes a tender crumb.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract, lemon zest, and fresh lemon juice for that signature flavor punch.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet in three parts, alternating with sour cream and milk. Start and end with the flour mixture. Mix gently until just combined to avoid a tough texture.
Step 6: Portion and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a rack to cool completely.
Step 7: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, continuing to beat until the frosting is creamy. Stir in vanilla and enough lemon juice to create the perfect balance of tangy and sweet. Adjust thickness with more powdered sugar or a splash of milk as needed. Add a pinch of salt to round out the sweetness if desired.
Step 8: Frost and Garnish
Once your cupcakes are completely cool, generously spread or pipe the cream cheese frosting on top. For a fun finishing touch, add some extra lemon zest or a delicate lemon slice on each cupcake.
How to Serve Lemon Cupcakes with Cream Cheese Frosting Recipe
Garnishes
A simple sprinkle of additional lemon zest or edible flowers can make these cupcakes visually stunning and fresh. A small thin lemon slice adds a charming touch that hints at the flavors inside.
Side Dishes
These cupcakes pair beautifully with a light, fruity salad or a refreshing iced tea. They’re also wonderful alongside a simple cup of coffee or herbal tea, making any afternoon feel like a special occasion.
Creative Ways to Present
Try arranging these cupcakes on a tiered stand for an elegant display at brunch or a party. You can also serve them in decorative cupcake wrappers or box them up as delightful homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Refrigeration helps keep the cream cheese frosting fresh but bring the cupcakes to room temp before serving for best flavor.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping each tightly in plastic wrap and placing them in a freezer bag. Thaw in the fridge overnight and frost just before serving for a fresh-tasting treat.
Reheating
If you want to enjoy warm cupcakes, gently warm them in a microwave for 10-15 seconds. Avoid heating the frosting directly, as cream cheese frosting can separate when overheated.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for this recipe because it gives a brighter, more natural flavor. However, if bottled lemon juice is all you have, use it sparingly as it can be more concentrated and less fresh tasting.
What can I substitute for sour cream?
Plain yogurt is a perfect substitute for sour cream in this recipe, providing the same tang and moisture that help create tender cupcakes.
How do I make the frosting thicker?
Add more powdered sugar a little at a time until you reach a thicker consistency. Keep in mind thicker frosting is easier to pipe but can be sweeter.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free baking mix that can be used cup-for-cup. The texture may differ slightly, but the lemon flavor will shine just as well.
How long do these cupcakes last?
At room temperature, these cupcakes are best enjoyed within 2 days. Refrigerated, they can last up to a week. Always store in an airtight container to keep the frosting fresh.
Final Thoughts
I can honestly say that this Lemon Cupcakes with Cream Cheese Frosting Recipe is one of those magical recipes that feel like a warm hug in cupcake form. It’s easy to make, bursting with bright flavors, and perfect for sharing with anyone who enjoys a little sunshine in their day. So grab your ingredients, preheat your oven, and get ready to create something truly delightful. You’ll be amazed at how quickly these become a go-to favorite in your baking repertoire!
Print
Lemon Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cupcakes with Cream Cheese Frosting are a bright and tangy treat perfect for any occasion. Moist and fluffy cupcakes infused with fresh lemon zest and juice are topped with a smooth, creamy lemon-flavored cream cheese frosting. Easy to make and beautifully presented, these cupcakes balance sweetness and citrus flavor to delight your taste buds.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp fresh lemon juice (to taste)
- A pinch of salt (optional)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Line the Muffin Tin: Place cupcake liners into a 12-cup muffin tin to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition for even texture. Stir in vanilla extract, lemon zest, and lemon juice to infuse bright citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture with sour cream and milk to the wet ingredients in three batches, starting and ending with dry ingredients. Mix gently until just combined to avoid overdeveloping gluten.
- Fill Cupcake Liners: Evenly divide the batter into the liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let cupcakes cool in the tin for 5 minutes, then transfer onto a wire rack to cool completely before frosting to prevent melting.
- Make the Frosting: Beat together softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating well after each addition until the frosting is smooth.
- Flavor the Frosting: Stir in vanilla extract and fresh lemon juice; adjust lemon juice or add a splash of milk if frosting is too thick for spreading or piping.
- Adjust Consistency and Flavor: For thicker frosting, add more powdered sugar; optionally add a pinch of salt to balance sweetness.
- Frost the Cupcakes: Once cupcakes are fully cooled, spread or pipe the cream cheese frosting generously on top.
- Garnish: Optionally, decorate cupcakes with additional lemon zest or a small lemon slice for an elegant touch.
- Serve and Enjoy: Enjoy your lemon cupcakes at room temperature for the best flavor and texture.
Notes
- For a tangier frosting, increase the fresh lemon juice gradually to your taste preference.
- You can substitute sour cream with plain Greek yogurt for a slightly different texture and flavor.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
