Chocolate and vanilla may be the perennial cupcake flavor favorites, but in my house zingy lemon cupcakes are our top pick for celebrations. These homemade lemon cupcakes have a delicate, moist crumb that’s infused with the bright flavor of fresh lemons. Finish these tender cakes with just enough of a perfectly (not-too) sweet lemon buttercream, and they’re ready for birthday parties, bake sales, and year-round holiday celebrations.
Top Tips for Baking Moist Lemon Cupcakes
- Make sure all ingredients are at room temperature before baking begins.
- Use a combination of fats—unsalted butter and a neutral-flavored oil—to add flavor and ensure a moist crumb.
- Properly creamed butter and sugar has a fluffy texture and lighter color.
- For a light and tender crumb, mix the batter until it is just combined and no dry bits of flour remain. Do not over-mix, as this will toughen the cupcakes and cause tunneling.
Key Ingredients for Lemon Cupcakes
Homemade lemon cupcakes are easy to bake at a moment’s notice, as all of the ingredients are staples that you may already have on hand. You’ll need all-purpose flour, baking powder, plus a bit of baking soda to balance the acidity of the lemon juice. Granulated sugar and kosher salt mixed with freshly grated lemon zest infuse every bite with a bright citrus flavor. Softened unsalted butter and vegetable oil give the cupcakes the ideal buttery flavor and a moist and tender crumb. You will also need a pair of large eggs, milk, and vanilla extract for the batter.
What Type of Frosting Is Best for Lemon Cupcakes?
Light, citrusy cupcakes made from scratch deserve a homemade frosting. Luckily, the classic cupcake topper, American buttercream, is a no-cook frosting made from softened butter and powdered sugar that comes together quickly. I give it a lemony lift by flavoring it with fresh lemon zest and juice.
How Long Do Lemon Cupcakes Last?
Enjoy lemon cupcakes for up to three days after baking and frosting. Store the cupcakes, covered, at room temperature.
