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


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Anna @ Crunchy Creamy Sweet: Your piping is absolutely perfect!!! Your cupcakes are always so beautiful! Pinning!! June 24, 2014 at 7:22pm Reply

  • Natasha of Natashaskitchen.com: Jaclyn these look amazing! I love how you piped the frosting on them and lemon butter cream frosting makes my mouth water! Pinning for sure! June 24, 2014 at 9:05pm Reply

    • Jaclyn: Thanks so much Natasha! June 25, 2014 at 2:05pm Reply

  • Bri | Bites of Bri: I love cupcakes too! What is about them that I feel so much better having just a cupcake than a slice of cake? These are gorgeous! June 25, 2014 at 2:54am Reply

  • Chloe @ foodlikecake: These are so pretty! June 25, 2014 at 3:53am Reply

  • naomi: LOVE this recipe and the photos are gorgeous. Funny thing, I love cupcakes and love making them, but dont love photographing them.

    I wish I could do it with ease like you. June 25, 2014 at 10:16am Reply

    • Jaclyn: Thanks so much Naomi :)! June 25, 2014 at 2:03pm Reply

  • Kathleen @Gonna Want Seconds: Jaclyn these are so, so lovely! They sound like absolutely delicious too! June 25, 2014 at 10:47am Reply

    • Jaclyn: Thank you Kathleen! June 25, 2014 at 2:39pm Reply

  • Angelyn @ Everyday Desserts: you frosted these cupcakes perfectly, they’re beautiful! yum!! June 25, 2014 at 1:13pm Reply

    • Jaclyn: Thanks Angelyn! June 25, 2014 at 2:02pm Reply

  • Denise | Sweet Peas & Saffron: Oh my gosh, they look just perfect! Love lemony desserts and have for some reason never had lemon cupcakes. June 25, 2014 at 7:58pm Reply

    • Jaclyn: Thanks Denise! June 25, 2014 at 11:50pm Reply

  • Laura Dembowski: We all need more cupcakes in our lives :) Especially ones as pretty and flavorful as this. Syrup is such a simple yet necessary addition to cakes and cupcakes. June 26, 2014 at 7:25pm Reply

    • Jaclyn: Agreed :). We do all need more cupcakes. Thanks for the compliment Laura! June 26, 2014 at 10:35pm Reply

  • Patty M: These looks just lovely. Can you tell me what tip # you used? I really like the look of the frosting. June 28, 2014 at 6:40pm Reply

    • Jaclyn: I used the Wilton 8B. I think Ateco has a similar one just not sure the number. June 28, 2014 at 9:29pm Reply

  • Medeja: I am not exaggerating, but these cupcakes look really perfect! July 3, 2014 at 3:32am Reply

    • Jaclyn: Thanks so much for the compliment Medeja :)! July 4, 2014 at 1:01pm Reply

  • Renee @ Awesome on $20: Those are the most perfect tiny lemon wedges I’ve ever seen. Magazine quality photos! Great job. July 5, 2014 at 1:17pm Reply

    • Jaclyn: Thanks so much Renee! July 14, 2014 at 10:58pm Reply

  • sonia: I bake a lot end I have to say: those are the best cupcakes i ever seen!!! Light, fluffy cupcake, absolutly awsome idea of syrup (simple thing, but makes this recipy extraordinary) and lemon buttercream frosting…. I don’t know what to say. I’m not a fan of lemons but for this cupcakes i will make an exception. July 24, 2014 at 2:41pm Reply

  • Olivia: Hello! These cupcakes look amazing! I am planning on making a few batches of cupcakes for a picnic for the RSPCA cupcake day, which is a fundraiser for rescuing and rehoming dogs, cats, rabbits, horses, ducks…pretty much anything! Is this recipe suitable for making a day in advance? Or should I set an early alarm and make the cupcakes on the morning of picnic?
    Am so glad I found your site, all your recipes look super delish! July 30, 2014 at 2:43am Reply

    • Jaclyn: I think it would be fine to make these a day in advance. What I’d personally do is make the cupcakes the day before and the frosting the day of. I hope you love them! Good luck at the fundraiser! July 30, 2014 at 1:02pm Reply

  • Mary: How many cupcakes will the frosting cover? July 30, 2014 at 11:16am Reply

    • Jaclyn: 1 dozen or more if you don’t like to add a lot of frosting. July 30, 2014 at 12:56pm Reply

  • Josie: WOW, your cupcake decorating skills are outrageous and beautiful. I bet they taste even better :) July 31, 2014 at 2:05pm Reply

  • Daniela: Hi!!! i Looooooooooooove your blog! seriously! tomorrow I am having my 25th birthday celebration and I am making these cupcakes! But I have a quick question… What do you mean by cake flour? Is it the one you can buy in a box to make a cake? Like Betty Crocker? Thanks!!

    Daniela August 1, 2014 at 3:20am Reply

    • Jaclyn: No cake flour is a specific type of flour usually found right next to all purpose flour in the grocery store. I’m so happy to hear you love my blog :)! Have an awesome 25th birthday tomorrow!! August 1, 2014 at 6:22pm Reply

  • Rae: These look extremely delicious! Buttercream has always been difficult for me, but this makes me want to try making them again! The double-layering for the cupcake liners really makes the photo! :) August 10, 2014 at 2:24pm Reply

  • Naama: Hey Jaclyn! got to add to everything that has already been said. these cupcakes look perfect!!!!
    I have to ask you a question,
    cause the frosting looks perfect but I would like to make it without any lemon flavor.
    so if I take all of the lemon ingredients out of the frosting recipe will it still stay that consistent and pretty ? or should I add something instead?

    thank you very much!! September 15, 2014 at 9:57am Reply

    • Jaclyn: Yes you can just take out the lemon, I would replace the juice with more cream or milk and if using cream you may need just a tiny bit more since it’s thicker than the juice. If you’d like a basic buttercream recipe I have one here: https://www.cookingclassy.com/2012/09/my-favorite-fluffy-buttercream-frosting/ September 15, 2014 at 10:24pm Reply

      • Naama: oh wow!! super helpful! :)
        thank you very much for the fast replay and the recipe Jaclyn! :) September 16, 2014 at 4:15am Reply

        • Jaclyn: You’re welcome :)! September 16, 2014 at 10:56am Reply

  • Dori Bork: I just love this recipe. The taste is so delicate. For some reason the cupcakes I made did not rise well. The cake was rather dense. I know it was something I did wrong. Do you have any clue what would have made them dense? Thanks in advance. December 3, 2014 at 3:13pm Reply

    • Jaclyn: Probably over-mixing the batter would be my guess? Are you possibly at a higher altitude because that could cause a change in the rise which you’d want to make adjustments. January 13, 2015 at 9:41pm Reply

    • Maira: I made these and they had a hole in the middle. I am so sad. Do you have any tips for what I might do differently or where I might have gone wrong?

      Thanks April 15, 2017 at 5:45pm Reply

  • sena: they indeed look delicious and pretty but i have a question in recipe where it says we should mix the buttermilk mixture and eggy mixture together ? im sorry if i couldnt understand it because of my poor english :) December 27, 2014 at 6:29am Reply

    • Jaclyn: The buttermilk mixture is added in alterations with the flour ingredients. January 18, 2015 at 5:28pm Reply

  • Vanessa A.: Can this recipe be converted to an 8 in round layer cake? Everyone loved your Strawberry Cupcakes. I’m looking for a nice lemon cake for my mom’s birthday. February 11, 2015 at 12:14pm Reply

    • Jaclyn: I think that should be just fine if you double it for a double layer. I’m so glad everyone loved the strawberry cupcakes! February 23, 2015 at 6:40pm Reply

  • Melissa L.: As much as I loved your Orange Creamsicle cupcakes, I absolutely worship these lemon ones. It is perfection; not too sweet, not too tart. I will be making them again, and again. Both recipes will be at the top of my favorite cakes selections, and that’s saying something! I never expected to find such amazingly delectable recipes on a blog. Next I’ll be making your pumpkin cupcakes with cream cheese frosting, then on to the coconut cupcakes, followed quickly by the smore’s cupcakes. Thank you, a thousand times over! March 8, 2015 at 8:48pm Reply

    • Jaclyn: I’m so happy to hear they are a new favorite for you Melissa! Thanks for your review! March 8, 2015 at 10:28pm Reply

  • Joha Pak: Hi! I’m new to your site and was curious about the simple syrup part. Your cupcakes looks delicious and all and I would love to try it out right away but what does the syrup do for the cupcakes and is it really necessary to brush the cupcakes with the syrup? Thanks! March 11, 2015 at 5:26pm Reply

    • Jaclyn: The syrup just infuses more lemon flavor and keeps them moist so I definitely would recommend using it. Hope you love them! March 15, 2015 at 2:48pm Reply

  • Chelsea: Hi! If I want to make this a mini cupcake instead, how should I modify the recipe (temperature and baking time)? March 19, 2015 at 4:47pm Reply

    • Jaclyn: They should take about 10 minutes to bake, give or take. Other than that I’d keep everything else the same. April 15, 2015 at 10:46pm Reply

  • Bill Wexler: Instant birthday hit with workers at IGA. 5 stars March 20, 2015 at 2:43pm Reply

    • Jaclyn: I’m so happy to hear they were enjoyed! Thanks for your review Bill! March 20, 2015 at 3:59pm Reply

  • Shawn Barringer: I used this recipe and loved it. How can I turn this recipe into a two layer cake? Do I double the recipe? March 23, 2015 at 3:46pm Reply

    • Jaclyn: Yes that’s what I’d recommend! April 15, 2015 at 10:16pm Reply

  • Melissa: These cupcakes are amazing! I have been asked to make a large batch for a party soon and, due to the # needed, am hoping to make the cakes the week before and freeze them. I will try to freeze a small batch first but was wondering if you would recommend the syrup before freezing or after thawing? Thank you! March 24, 2015 at 11:28am Reply

    • Jaclyn: I would still probably add it before freezing because it soaks into the cake while they are warm. April 15, 2015 at 10:18pm Reply

  • Chriss: I just made these today! What a great recipe!! It was a detailed recipe, but I love lemon! Seriously, fabulous. Thanks for sharing! March 25, 2015 at 8:17pm Reply

    • Chelsea: Could you please tell me what went wrong? I tried this recipe and the buttercream icing turned out to taste like just butter with lemon flavor. :( March 30, 2015 at 11:58pm Reply

      • Jaclyn: Did you use all salted butter by chance? April 26, 2015 at 12:24am Reply

        • Chelsea: No. But I used the hand mixer. Could that be the reason? June 25, 2015 at 9:01am Reply

          • Jaclyn: It shouldn’t be from the mixer, not sure?? You could add more powdered sugar/cream though. August 12, 2015 at 4:50pm

  • deb steady: Do these freeze well, or will the moisture leave them soggy after the thaw? I need to make ahead.
    …also, does the frosting create a sugary crunch barrier (like a thin crust) if cupcakes are frosted the day before serving? I am trying to figure out how to make that thin sugary shell on frosting. Any ideas? March 26, 2015 at 8:20am Reply

    • Jaclyn: They should freeze just fine. The frosting develops somewhat of a “crust” after it sits just on the very out layer, but I wouldn’t recommend freezing them with the frosting. April 26, 2015 at 12:13am Reply

  • Janet Shine: All I can say is “pucker up”…great picture! April 10, 2015 at 3:58pm Reply

  • Candace: Jaclyn, I am in the midst of trying this recipe, and I have the same question as Sena’s question above. When I got to the part where my flour mixture, eggy mixture, and buttermilk mixture are all done, I read the next part of your instructions that jumped to combining the flour and buttermilk together. What are the instructions on the eggy mixture? I just combined them all in parts and the cupcakes have baked and are cooling now. They look right so I’m hoping that was correct! Can you elaborate on combining the three mixtures for us? Thank you for the recipe! I’m making them for tomorrow’s Game of Thrones premiere inspired by Sansa’s favorite dessert: lemon cakes :) April 11, 2015 at 9:12pm Reply

    • Jaclyn: Yes, sorry for the confusion I will reword it above and hope it makes more sense, let me know if it doesn’t. I hope you love them! April 12, 2015 at 4:48pm Reply

  • Fatima: can I substitute the heavy cream in the frosting with full fat milk ? April 27, 2015 at 2:54pm Reply

    • Jaclyn: Yes you may not need as much though. April 27, 2015 at 8:15pm Reply

  • fatima: Thank you dear… Will try them soon ! April 29, 2015 at 11:07pm Reply

  • Lisa of Fresh Eggs Daily: I made these for Mother’s Day! They came out beautiful and I can’t wait to taste one. On my Instagram feed if anyone wants to see them. http://www.instagram.com/Fresheggsdaily

    Thanks for the recipe. I’m following you now on bloglovin. May 10, 2015 at 9:45am Reply

    • Jaclyn: So glad they turned out Lisa! Thanks for taking the time to report back! May 11, 2015 at 4:19pm Reply

  • Anj: I thought I had a lemon cupcake recipe but now that I’ve seen yours, I’m going to pair it with the strawberry frosting I saw earlier. I’m going to make strawberry lemonade cupcakes for our wedding this August :)

    I’ll have to let you know how they turn out.

    :) June 1, 2015 at 1:25pm Reply

    • Jaclyn: Yes! Congrats on getting married! June 1, 2015 at 1:40pm Reply

  • Shannon: Your cupcakes are gorgeous! Can you tell me what piping tip you used? I am making these for a 50th anniversary party this weekend. :-) June 24, 2015 at 7:02am Reply

    • Jaclyn: I used the Wilton 8B for these. I hope you love them and have fun at the party! June 24, 2015 at 10:28pm Reply

  • Deb @ PaperTurtle: Hi Jaclyn ~ Thanks for the YUMMY recipe! I made these this weekend to take to a family gathering and they were a huge hit. I linked to you in my blog post today. :o) July 27, 2015 at 4:00pm Reply

  • Cupy: Very beautiful ! ! August 11, 2015 at 11:16pm Reply

  • Geri: Hi Jaclyn!
    I just have one quick question to ask you, where did you get all the ingredients from? August 17, 2015 at 1:13pm Reply

  • deanna: I made this as a cake and it was delicious!!!! August 22, 2015 at 7:18pm Reply

    • Jaclyn: I’m so glad you liked it Deanna! Glad to hear it turns out well as a cake too! August 22, 2015 at 9:48pm Reply

  • kristine: Hi, this looks really yummy and can;t wait to try it. Am amateur baker and not really sure what cake flour means, can i just use all purpose flour instead? Thanks! August 31, 2015 at 9:44pm Reply

  • Naonao: Hey Jaclyn these cupcakes look delish! I neednto ask u something can i use all purpose flour for the recipe without using cake flour? September 3, 2015 at 9:36pm Reply

  • Dayvee: Cupcakes makes me happy! This is beautiful, thanks for sharing…can’t wait to try it. September 5, 2015 at 11:08am Reply

  • Judy Tan: Hi! Your beautiful pictures enticed me to make the cupcakes, and while converting the measurements (to metric) of ingredients I could tell that this is a good recipe. I was getting more and more excited as I progressed through the whipping and mixing process…when they came out of the oven I was over the moon; I was holding my breath when my husband was speechless after tasting one; and I was in heaven after I tasted one. This is the best lemon cupcake recipe ever! The lemon buttercream frosting is tangy and smooth, the cake is moist, light and fluffy as you described – all round perfect! My 9 year old son gave it two thumbs up! I have fallen in love with your pictures, and can’t wait to try out all your cupcake recipes.
    I’d like to share a picture of the lemon cupcakes but not sure how to? September 11, 2015 at 9:25am Reply

  • gretchen: A lemon gelatin candy cut in half would be perfect to decorate the top. October 11, 2015 at 10:09pm Reply

  • Saima Khalid: I love your recipes Jaclyn. Made these cupcakes for my daughter’s birthday and these are my new favorites! Love the lemony buttercream. I cored the cupcakes and filled them with lemon curd for an extra lemony punch. Have also tried your strawberry cupcakes and those were fantastic too! Have tried a lot of your savory recipes too. You are becoming my go-to blog for great recipes. Well done! Love the great photography too btw. November 29, 2015 at 12:27am Reply

  • vicki: my daughter requested lemon cupcakes for her baby shower. not being a ‘lemon-lover’ myself, i’ve never made anything lemon before. so, i went on the search for a lemon cupcake recipe. am i glad i found yours!! these were a hit. everyone talked about how good they were. my poor pregnant daughter was upset that she only got one! December 8, 2015 at 6:12pm Reply

  • Cynthia: Do you think I could use this recipe for a cake? January 6, 2016 at 4:50pm Reply

  • Nicole: Hi,
    When I piped the cupcakes with the lemon frosting it started running or sliding down the sides of the cupcakes. Could you tell me how to fix this problem?
    I added more confectionery sugar hoping to stiffen it up, but that did not help much. January 30, 2016 at 7:44pm Reply

    • Jaclyn: It sounds like the butter may be slightly melted so I’d try firming it up by covering and refrigerating. Hope that helps! January 31, 2016 at 12:45am Reply

  • Giulie: My neighbor gave me some fresh lemons from their lemon tree last week and I decided to google lemon cupcakes/frosting and found your recipe. My daughter and partner loved them! The cake was very flavorful without being overpowering. It was moist, but I wish I would have experienced more of a buttery, super moist texture, but it was just fine. They cooked way faster than the time that was mentioned, but it could just be my oven! My daughter and partner both loved the frosting, too, although I think I might have added too much powdered sugar – it was very sweet and also I am not a fan of frosting that feels crispy after it sits out for a few minutes and/or where you can feel the grit of the sugar when you eat it. But the other people in my family loved it completely, so I think it’s just a matter of taste! :) My partner loved it so much that he requested your cake for his birthday and the frosting, too! Except this time, he asked that the frosting be orange instead of lemon, just for a change of “scenery”. Beautiful presentation and photos as well. Thank you for the recipe! February 21, 2016 at 5:19pm Reply

    • Jaclyn: Thanks for the great review Giulie! February 22, 2016 at 7:15pm Reply

  • Karina: These look amazing! Is it possible to replace the cake flour with just regular all-purpose flour? March 2, 2016 at 1:09pm Reply

  • Afazzie: I am making these for the first time for a cake for my father in laws birthday tomorrow, just wondering if the buttercream frosting should be refrigerated over night or not?? I cant wait to try them! Thank you! March 25, 2016 at 12:40pm Reply

  • Linda Smith: I looked at many recipes for lemon cupcakes, and decided on yours. I’ve made them many times, and they are perfect! Cake is light and moist and bake up with a beautiful dome top. I like the extra step of mixing the lemon zest with the sugar first before mixing with the butter. This way the lemon flavor is evenly distributed. Frosting uses lemon zest, lemon juice and a tiny bit of lemon extract (I used same amount of lemon oil). Frosting is creamy, fluffy, and pure lemony heaven. Sometimes, I filled the cupcakes with raspberry jam and top with a fresh raspberry. The Lemon and raspberry combo is divine!
    This will be my go-to lemon cupcake recipe from now on!
    Thank you. I’m inspired reading your recipes! April 12, 2016 at 5:40pm Reply

    • Jaclyn: Thanks for the EXCELLENT feedback Linda! April 13, 2016 at 2:51pm Reply

  • amy.hunter985@gmail.com: I would like to use this icing to pipe rosettes and do a crumb coat on a 10″ round, 4″ high cake. Do you think doubling the recipe will yield enough? Also, will the icing be stiff enough to pipe the rosettes on the side of the cake without them “melting”? Skip the cream maybe? Thank you!! Beautiful job! April 17, 2016 at 5:01pm Reply

  • Lisa: Beautiful cupcakes! I have been looking for a great lemon cupcake recipe and cannot wait to try this one. Question, please. What kind of liners do you use? When I use paper liners, the fat from the cake batter always discolors the liners. Your liners look perfectly colorful and fresh. Secret? May 2, 2016 at 4:31pm Reply

  • Sylvia: Wow These cupcakes are to die for. I didn’t have any All Purpose Flour so I used all Cake and Pastry Flour.

    I took them to a blanket picnic so I didn’t want to ice them and walk with them. So I kept the icing in a small Tupperware and cold with an ice pack.

    When dessert time came everyone got creative and either spread the icing or used a small ziplock bag with the tip cut off I had made as a quick pastry bag.

    They weren’t perfect like your pictures but the crowd had a lot of fun. We topped them with the fresh mint leaves.

    Thank you for sharing! May 7, 2016 at 6:52pm Reply

  • hum: how many cupcakes i can make from this recipe? May 10, 2016 at 6:24am Reply

  • Pamela: Hi there, How far ahead can I make this frosting? I’d like to make several days ahead, then just fluff with a hand mixer before using. Would it still taste good 3 days after making? Thanks May 24, 2016 at 3:46pm Reply

  • Kaela: I love this recipe and have made it many times! I am wanting to make a lemon cake this weekend. Would I be able to use this recipe for a 9″ round? any tips would be great! June 3, 2016 at 10:02am Reply

  • Liss: Very tasty.
    Recipe made a perfect dozen. Very cooperative for presentation with a nice, refreshing lemon flavor. I wonder if I took them out of the oven just a hair earlier than I did, could they be a little more moist? I may try this next time.

    Thanks for the great recipe! June 13, 2016 at 1:26pm Reply

    • Lisa: Hi Liss,

      Funny thing, I felt that I took my cupcakes out of the oven a tad too early as the cupcakes were very moist – almost too moist to core and fill. To remedy this, I left the second batch in a little longer. Hope this information is helpful. June 14, 2016 at 11:59am Reply

  • Nadia: Hello, I would like to try these..can i double the recipe and make 24? Will it affect the taste or texture? June 28, 2016 at 1:40pm Reply

    • Jaclyn: That should be just fine! I hope they’re enjoyed! June 29, 2016 at 11:19am Reply

  • Ally: Hello, I have made these cupcakes and they have always turned out great. I’m making these again tomorrow and I was wondering if I could add some frozen blueberries to the batter. Will this affect the texture? July 8, 2016 at 6:31pm Reply

    • Jaclyn: That should be just fine. I’d add them in frozen so they don’t discolor the batter and they may have to bake a little longer. July 8, 2016 at 11:29pm Reply

  • Traci: Lemon desserts are my favorite. Can I put in a lemon curd filling? Do you have a good recipe for lemon curd? July 14, 2016 at 9:21am Reply

  • Erin: Oh my…. these are pretty much the softest, fluffiest, BEST lemon cupcakes EVER – and I haven’t even made the frosting yet, lol, I just couldn’t resist sampling when they came out and were cooling! ;) March 31, 2017 at 11:32pm Reply

    • Jaclyn: I’m so glad you like them Erin! April 1, 2017 at 2:52pm Reply

  • Taylor: excited to make these cupcakes for a school assessment May 7, 2017 at 9:01pm Reply

  • Katie: I noticed some of your baking recipes you have added the weight of the ingredients. I have found that in baking using a kitchen scale never fails me. Would you possibly know the grams that you use for the ingredients for this recipe? May 24, 2017 at 12:41pm Reply

  • Kristina Norcross: These cupcakes came out perfect! I love this recipe, thank you! June 22, 2017 at 1:00pm Reply

    • Jaclyn: Great! So happy to hear it! June 28, 2017 at 12:22pm Reply

      • Jaki: My daughter wants lemon cupcakes for her birthday so I tried your recipe to see if I wanted to use it for the party. They really came out great, although they are a little dense. After reading the comments, I tried very hard not to overmix. I also used a decorating bag and tip to infuse lemon curd into the cupcake – I didn’t core them, and they were just fine. So I’m going to bake six dozen for the party as they are delicious! Thanks for sharing. August 3, 2017 at 11:04pm Reply

        • Jaclyn: Glad you like them Jaki! August 4, 2017 at 5:38pm Reply

  • Sara: I used this for the butter cream recipe and it didn’t work at all. I don’t know what I did wrong. I got all the right ingredients and measured them to what it said but it ended up and gritty and liquidy. What should I do to change it? September 4, 2017 at 4:59pm Reply

  • Jean Halbert: Favorite, favorite! The buttercream was the perfect sweetness and push these cupcakes to the next level! October 13, 2017 at 11:22am Reply

    • Jaclyn: So glad you loved them Jean! October 13, 2017 at 11:22am Reply

  • melisha noronha: These are the best cupcakes I have ever tasted. Thanks for sharing such a wonderful recipe January 24, 2018 at 4:29am Reply

    • Jaclyn: Thanks for the great feedback Melisha! January 26, 2018 at 9:18am Reply

  • Diana Santaferra: Found your recipe for the lemon frosting and made this for my husbands 60th birthday party – absolutely delicious!! Everyone raved about the lemon frosting!! February 5, 2018 at 8:11pm Reply

    • Jaclyn: So happy to hear it! February 9, 2018 at 11:48am Reply

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