Lemon Cupcakes with Lemon Buttercream Frosting


I post a lot of cupcake recipes, have you noticed? Why? Because it means I get to eat more cupcakes :). Really I just love cupcakes and they’re just so photogenic, unlike many other things I take pictures of. They’re fun to dress up and the flavor options are endless.

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Today I’m sticking with a classic, Lemon Cupcakes with Lemon Buttercream Frosting. These are a classic done right. What do I love about these cupcakes? They are loaded with an abundance of lemon flavor (if we are going to call them lemon cupcakes, they better taste like lemon, right? Not just a hint here and there), they have a soft texture and the frosting on top is to die for! These are summers dream cupcakes right here.

Don’t wait for a reason to celebrate to make these, just make them because it’s summer! That’s a celebration alone, right? I always think the weekend counts as a reason to celebrate with cupcakes too.



Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy

Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy


Lemon Cupcakes with Lemon Buttercream Frosting

4 from 4 votes

Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours


  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (zest of 2 medium lemons)
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lemon juice
  • Simple Syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar

Lemon Buttercream Frosting

  • 3/4 cup butter , nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted)
  • 1 1/2 tsp fresh lemon zest
  • 2 1/2 cups powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • Lemon slices or lemon drop candies and mint leaves for decorating (optional)


  1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  2. In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
  3. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined. Then add 1/2 of the buttermilk mixture to the butter/egg mixture and mix just until combined. Repeat process with flour and buttermilk mixture once more then finish by mixing in last 1/3 of the flour mixture. Scrape down sides and bottom of bowl.
  4. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
  5. For the simple syrup:
  6. In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely.
  7. For the Lemon Buttercream Frosting:
  8. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with lemon zest on medium-high speed until very pale and fluffy (it should be nearly white. If using a paddle attachment that doesn't constantly scrape bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down bottom and sides of bowl). Mix in 1 cup powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract. Add remaining 1 1/2 cups powdered sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer. Pipe or spread frosting over cupcakes. Decorate with lemon slices or lemon drop candies and mint leaves if desired. Store in an airtight container.
  9. Recipe Source: Cooking Classy
lemon cupcakes


  • jenna @ just j.faye: These are so beautiful. I bet it’s like taking a bite of summer. Yum! June 24, 2014 at 6:48pm Reply

  • Matt Robinson: These are absolutely beautiful, Jaclyn! June 24, 2014 at 6:01pm Reply

    • Jaclyn: Thanks so much Matt! June 26, 2014 at 12:08am Reply

  • Laura (Tutti Dolci): These are so pretty, I love the lemon buttercream! June 24, 2014 at 4:43pm Reply

    • Jaclyn: Thanks Laura :)! June 24, 2014 at 5:48pm Reply

  • Laura | Fork Knife Swoon: Gorgeous shots, Jaclyn! They look so fresh and summery! June 24, 2014 at 4:13pm Reply

    • Jaclyn: Thanks so much Laura! June 24, 2014 at 5:48pm Reply

  • Maggie: I luvvvvvv…..lemon anything! Your photographs are beautiful and where did you get that vintage cooling rack? June 24, 2014 at 2:10pm Reply

  • Shiran @ Pretty. Simple. Sweet.: Wow these are so beautiful Jaclyn! Your cupcakes always look like piece of art! June 24, 2014 at 1:51pm Reply

    • Jaclyn: That’s so nice of you to say Shiran! Thanks :)! June 24, 2014 at 5:53pm Reply

  • Joan B.: These are beautiful! What decorating tip did you use on the frosting? I love it! June 24, 2014 at 1:35pm Reply

    • Jaclyn: Thanks Joan! I used the Wilton 8B. July 4, 2014 at 1:05pm Reply

  • Averie @ Averie Cooks: You make THE most gorgeous cupcakes! The irony is while they are very photogenic, for me, they give me panic attacks. In 5+ years I maybe have 6 or 8 recipes for cupcakes, yellow, white, chocolate, pumpkin, carrot, red velvet and that’s about it…b/c they stress me out! You are so talented with your piping bag -not me, not at all! So, so pretty, Jaclyn! pinned of course! June 24, 2014 at 1:19pm Reply

    • Jaclyn: Thanks so much Averie, you’re too nice! But I’ve seen your cupcakes and they always make my mouth-water so stop stressing :). I know how that goes though, there are plenty of things I don’t prepping/taking pictures of. It’s just part of food blogging though I’m sure.
      Thanks for all the pins too :)! June 24, 2014 at 5:57pm Reply

      • Naonao: My cupcake liners are a little small for the my muffin pan so is it okay to still bake it with the liners or buy new liners? September 7, 2015 at 1:31am Reply

        • Jaclyn: I would probably get the liners to fit because you wouldn’t want the batter flowing over. September 9, 2015 at 4:28pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d