Lemon Cupcakes With Lemon Frosting Recipe

Lemon Cupcakes
Diana Rattray
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
348 Calories
18g Fat
46g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18
Amount per serving
Calories 348
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 92mg 31%
Sodium 132mg 6%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Protein 3g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These amazing cupcakes are the perfect snack for a weekend, a party, or any spring event or family treat.

Spread the frosting or pipe it to make the cupcakes look like they came from the local bakery.


  • 8 ounces (1 cup) butter (softened)
  • 1 1/2 cups sugar
  • 4 large eggs (room temperature)
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 teaspoons pure lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Frosting:
  • 3 1/2 to 4 cups confectioners' sugar
  • 4 ounces (1/2 cup) butter (softened)
  • 1 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 4 to 5 tablespoons lemon juice

Steps to Make It

  1. Heat oven to 375 F. Line 18 muffin cups with paper cupcake liners.

  2. In a mixing bowl with electric mixer, cream 1 cup butter with 1 1/2 cups of sugar until light and fluffy, about 2 minutes.

  3. Add the eggs, one at a time, blending after each addition. Beat in the milk, vanilla, zest, and 2 teaspoons lemon extract.

  4. In another bowl, combine the flour, baking powder, and salt; whisk to blend well. Add to the batter and beat on low speed until blended. Continue beating on medium speed for about 2 minutes.

  5. Fill the cupcake papers about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a wooden pick or cake tester comes out clean when inserted in the center of a cupcake.

  6. Cool in pan on a rack for about 5 minutes, then remove the cupcakes and cool completely on the rack before frosting.


  1. In a mixing bowl combine 1/2 cup of butter with 3 1/2 cups of confectioners' sugar.

  2. Add the lemon extract, zest, and 4 tablespoons of lemon juice. Beat on low speed until smooth.

  3. Increase mixer speed to medium and continue beating for about 2 minutes.

  4. Add more confectioners' sugar, if needed for spreading consistency.