Easy Lemon Cupcakes with Cream Cheese Frosting
These Easy Lemon Cupcakes with Cream Cheese Frosting are the perfect blend of zesty, sweet, and creamy. Soft, fluffy lemon cupcakes are paired with a tangy cream cheese frosting to create a dessert that’s refreshing, indulgent, and irresistible. Perfect for any occasion, from spring gatherings to everyday treats, these cupcakes are simple to make and bursting with bright lemon flavor.
Delight in the light, airy texture of the cupcakes, the vibrant lemon flavor, and the smooth creaminess of the frosting. These cupcakes strike the perfect balance between sweet and tart, making them a refreshing and satisfying dessert for any time of year.
Tools to Use
- Mixing bowls
- Electric mixer or whisk
- Muffin tin
- Cupcake liners
- Zester or fine grater
- Piping bag or spatula for frosting
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ cup whole milk
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons lemon juice (optional, for extra tang)
Instructions
For the Cupcakes
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a separate bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings:
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
- Incorporate Wet and Dry Ingredients:
- Gradually mix in the dry ingredients, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Frosting
- Beat Cream Cheese and Butter:
- In a bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavorings:
- Gradually mix in the powdered sugar, followed by the vanilla extract and lemon juice, if using. Beat until fluffy and well combined.
- Frost the Cupcakes:
- Spread or pipe the frosting onto the cooled cupcakes. Garnish with a sprinkle of lemon zest for a decorative touch.
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Easy Lemon Cupcakes with Cream Cheese Frosting
Equipment
- Mixing bowls
- Electric mixer or whisk
- Muffin tin
- Cupcake liners
- Zester or fine grater
- Piping bag or spatula for frosting
Ingredients
- For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ cup whole milk
- For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons lemon juice optional, for extra tang
Instructions
- For the Cupcakes
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a separate bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings:
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
- Incorporate Wet and Dry Ingredients:
- Gradually mix in the dry ingredients, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the Frosting
- Beat Cream Cheese and Butter:
- In a bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavorings:
- Gradually mix in the powdered sugar, followed by the vanilla extract and lemon juice, if using. Beat until fluffy and well combined.
- Frost the Cupcakes:
- Spread or pipe the frosting onto the cooled cupcakes. Garnish with a sprinkle of lemon zest for a decorative touch.
Tips for Cooking
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing.
- Don’t Overmix: Overmixing the batter can make the cupcakes dense. Mix just until combined.
- Make Ahead: The cupcakes and frosting can be made a day ahead. Store cupcakes in an airtight container and refrigerate the frosting.
Why You Should Try This Recipe
These lemon cupcakes are the perfect dessert for those who love bright, citrusy flavors. They’re easy to prepare, visually stunning, and universally loved. The cream cheese frosting adds a luxurious touch, balancing the tangy lemon with rich sweetness. Whether for a special occasion or a casual treat, these cupcakes are sure to impress.
If you’re looking for a dessert that’s simple to make yet incredibly delicious, these Easy Lemon Cupcakes with Cream Cheese Frosting are your answer. Bursting with fresh lemon flavor and topped with creamy frosting, they’re a delightful way to sweeten any day. Give them a try and enjoy the bright, zesty taste of lemon in every bite!
