Best Lemon Cupcakes
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If you’re looking for a perfectly portable, pre-portioned treat for your next spring or summer gathering, give my Lemon Cupcakes recipe a try! These lemon cupcakes with lemon curd filling are soft, moist, and packed with fresh citrus flavor, topped with a light lemon-mascarpone frosting for a bright, refreshing bite.
When the mercury starts to rise, lemon desserts are always a favorite; the bright pop of citrus is so refreshing! These spectacularly cheerful lemon cupcakes use a combination of both butter and oil for the ideal balance of rich flavor you’d get from a lemon loaf cake and fluffy crumb of the best vanilla cupcakes. And, while cream cheese frosting might be more traditional, I’ve found that the mild milkiness of mascarpone lets the true flavor of lemon shine more brightly.
Ingredients & Substitutions
- Granulated Sugar – A neutral sweetener that lets the lemon flavor shine. If you prefer a less-processed version, cane sugar works too.
- Lemon Zest & Juice – Using both the zest and juice ensures the sunshiniest citrus flavor. Make sure to only zest the bright yellow parts; the white pith is rather bitter.
- Butter – It should be soft enough to easily indent with your thumb, but not so soft that it’s melting or greasy.
- Large Eggs – If you’re using liquid eggs, note that each large egg is roughly 3 tablespoons.
- Buttermilk – Buttermilk adds moisture and acidity, which helps create a soft, tender crumb. It also reacts with baking soda for better rise. Imix ½ cup milk with ½ tablespoon lemon juice or vinegar. Let sit for 5 minutes.
- Neutral Oil – Vegetable oil, canola oil, or avocado oil are great.
- All-Purpose Flour – Also known as “plain flour.”
- Baking Powder & Baking Soda – You’ll need both types of leavener to ensure your lemon cupcakes rise to their fullest potential.
- Lemon Curd – For an extra lemony treat, fill your lemon cupcakes with lemon curd. I also add it to the lemon frosting for a pop of citrusy freshness.
- Mascarpone – I prefer mascarpone because it creates a lighter, smoother frosting with a delicate flavor that lets the lemon shine. For a more classic option, use cream cheese frosting instead.
- Heavy Cream – You can also use slightly lighter whipping cream.
- Powdered Sugar – This starchy sweetener ensures your frosting is perfectly smooth with enough stability to pipe.
- Vanilla Bean Paste – For adding just a little warmth and some pretty black flecks to the frosting. Feel free to use vanilla extract if you prefer.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Lemon Cupcakes Video Recipe
Watch the full video recipe to learn how to make the BEST Lemon Cupcakes with Lemon Curd.
Prefer the written recipe? Scroll down to the recipe box 👇
How to Make Lemon Cupcakes with Lemon Frosting
Optional Variations & Dietary Adaptations
The great thing about making lemon cupcakes from scratch is you can tweak things to suit your mood! Here are a few ideas to get you started:
- Try making lemon blueberry cupcakes by folding in ½ cup of fresh blueberries into the cupcake batter.
- You could also make strawberry lemon cupcakes by swapping out the lemon curd filling for strawberry mousse or strawberry chia seed jam.
- If you want to bust out your blowtorch, try making lemon meringue cupcakes instead. Simply swap the lemon mascarpone frosting for the meringue topping from my lemon meringue pie.
- Lemon poppy seed cupcakes would also be fun if you like a little crunch. Just add 1-2 tablespoons of poppy seeds to the cake batter.
- For a tropical twist, try making coconut lemon cupcakes. Add ½ cup of sweetened flaked coconut to the lemon cake batter, then use toasted coconut to garnish the frosting-topped treats.
- Lemon lime cupcakes are great if you like even more citrusy punch. Use equal parts lemon and lime juice and zest in the cake batter and add a few rasps of lime zest to the lemon frosting.
Expert Tips & Tricks
- Tips for Stabilizing Frosting: While we normally bring ingredients to room temperature for baking projects, not so with the lemon frosting. Ensure your lemon curd and mascarpone is well-chilled to maintain frosting stability and make it easier to fill your cupcakes neatly. Mix until just combined to prevent it from becoming runny. Is your frosting still a bit too soft to pipe? Chill it for 30-60 minutes before piping.
- Use a Cookie Scoop: Filling the cupcake liners with a spoon is messy and time consuming. Do yourself a favor and use a spring-loaded cookie scoop to make portioning neat and even.
- Preheat the Oven: Cupcakes need immediate heat to rise to their full potential and get beautifully domed tops. Even after the oven beeps to tell you it has come to temp, give it another 5-10 minutes to ensure it’s completely hot.
- Be Patient: Don’t crack the door until you’re doing your first toothpick test. Every time you open the oven, you’ll lose 30ºF or more, which can cause the cupcakes to sink.
How to Store Lemon Cupcakes
- Make Ahead: Cupcakes can be baked 1 day ahead and stored covered at room temp. Frosting can be made up to 24 hours ahead and kept refrigerated. Assemble before serving for the best texture.
- Refrigeration: Store frosted cupcakes in the fridge for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving.
- Freezing: Unfilled, unfrosted cupcakes can be frozen for up to 2 months. Allow them to cool completely, then wrap well in plastic wrap and transfer to a freezer bag or airtight container.
More Cupcake Recipes
- Moist Chocolate Cupcakes
- Red Velvet Cupcakes
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Pistachio Cupcakes with Pistachio Cream Cheese Frosting
More Lemon Desserts
Lemon Cupcakes Recipe
The best lemon cupcakes with lemon curd filling and light lemon mascarpone frosting. Soft, moist, and full of citrus flavor.
Equipment
Ingredients
For the cupcakes:
- 1 cup (60 g) Sugar
- 1 tablespoon Lemon zest
- ¼ cup (60 g) Butter softened
- 2 Eggs large
- ¼ cup (60 ml) Lemon juice
- ½ cup (120 ml) Buttermilk *see notes
- ¼ cup (60 ml) Oil
- 1½ cups (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
For the filling (optional):
For the frosting:
- 1 cup (225 g) Mascarpone cold *see notes
- ¾ cup (180 ml) Heavy cream cold
- ¾ cup (80 g) Powdered sugar
- 1 teaspoon Vanilla bean paste
- ½ cup (120 g) Lemon curd chilled
For decoration (optional):
- Small pieces of sliced lemons
- Drizzle of lemon curd
Instructions
- Prep: Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners.
- Infuse the lemon zest: In a large bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes fragrant and slightly moist. This releases the natural oils and boosts the lemon flavor.
- Cream the butter: Add the softened butter and mix until the mixture looks moist, sandy, and slightly creamy (it won’t be light and fluffy at this stage). Add the eggs one at a time, mixing well after each addition until smooth.
- Add the liquid ingredients: Mix in the lemon juice, buttermilk, and oil until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine the batter: Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not overmix.
- Bake: Divide the batter evenly between liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Fill with lemon curd (optional): Once the cupcakes are completely cooled, use the back of a wide piping tip or a small knife to create a hole in the center. Fill each cupcake with 1–2 teaspoons of lemon curd. Set aside while making the frosting.
- Make the frosting: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Start mixing on low speed to combine, then increase to medium-high. Whip until the mixture is very thick and holds stiff, sharp peaks.
- Fold in the Curd: Once you have a stiff base, add the chilled lemon curd and gently fold just combined
- Frost and decorate: Transfer the frosting to a piping bag and frost the cupcakes as desired. Finish with a drizzle of lemon curd and small lemon slices (optional).
Video
Notes
- Buttermilk: Buttermilk adds moisture and helps create a soft, tender crumb. It also reacts with baking soda for better rise. If you don’t have buttermilk, mix 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
- Mascarpone: I prefer mascarpone here because it creates a lighter, smoother frosting with a delicate flavor that lets the lemon shine. Use it cold straight from the fridge to help it whip up thick and stable, and avoid overmixing. If you prefer a tangier, more classic frosting, you can use cream cheese instead.
- Lemon curd: Ensure your lemon curd is thick and chilled to maintain frosting stability
- Stabilizing the Frosting: If your kitchen is warm, chill the frosting for 30-60 minutes before piping.
- Make Ahead: Cupcakes can be baked 1 day ahead and stored covered at room temp. Frosting can be made up to 24 hours ahead and kept refrigerated. Assemble before serving for best texture.
- Storage: Store frosted cupcakes in the fridge for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving.
FAQs
What frosting goes with lemon cupcakes?
For my recipe, I use a lemony mascarpone frosting, but you could just as easily use lemon cream cheese frosting if you prefer. You could also branch out with fruity buttercreams flavored with strawberries, blueberries, coconut, lime, etc. Finally, a meringue frosting would be great if you’re looking to emulate lemon meringue pie.
Can I freeze lemon cupcakes?
Yes, lemon cupcakes freeze very well, but it’s best to freeze them without the frosting. Let the cupcakes cool completely, then wrap them tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature, then fill and frost before serving for the best texture and flavor.
How do I keep cupcakes moist?
Use a mix of butter and oil, don’t overbake, and store them in an airtight container once cooled.
Why is my mascarpone frosting runny?
Mascarpone can break if overmixed or too warm. Keep ingredients cold and mix gently until just combined.
I tried this recipe without the lemon curd filling. I also skipped the curd in the frosting.
Also added extra zest.
All worked great.
Perfect cupcakes. 5/5!
The last time I baked lemon cupcakes was about 15 years ago for my teenage kids. I still remember how much they loved them. Unfortunately, they don’t visit as often now that they’re grown.
I just baked a batch of these beauties using your recipe, and oh my, they are so good. So delicious!
I’m going to make these again for our next family gathering. I’m sure they’ll love them.