Fluffy Lemon Cupcakes

I was probably 25 before I realized you could make cupcakes from scratch that actually tasted better than the boxed kind. Growing up, my mom always reached for the Duncan Hines mix, and I thought that was just how you made cupcakes.

But then I tried making lemon cupcakes the real way—with fresh lemon juice, real butter, and actual eggs cracked from the shell. The difference was like night and day. These homemade lemon cupcakes are light, fluffy, and have that perfect tangy-sweet flavor that makes your mouth pucker just a little bit in the best way possible.

What Kind of Lemons Should I Use?

For the best lemon cupcakes, fresh lemons are definitely the way to go over bottled lemon juice. Meyer lemons are sweeter and less acidic than regular lemons, so they’ll give you a milder citrus flavor, while Eureka or Lisbon lemons (the ones you typically find at the grocery store) will provide that classic tart lemon taste. When you’re picking out lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin – these will be the juiciest. Before you zest them, give your lemons a good wash and consider rolling them on the counter while pressing down to help release more juice when you cut into them.

Options for Substitutions

These lemon cupcakes are pretty adaptable, so here are some swaps you can make if needed:

• Sour cream: No sour cream? Greek yogurt works perfectly as a 1:1 substitute. You can also use buttermilk, but reduce it to 1/3 cup and add 2 extra tablespoons of melted butter.
• Whole milk: Any milk you have on hand will work – 2%, skim, or even non-dairy alternatives like almond or oat milk. Just make sure it’s warmed to room temperature.
• Fresh lemon juice and zest: Fresh is really best here for that bright lemon flavor, but if you’re in a pinch, bottled lemon juice can work. You’ll need about the same amount, though the flavor won’t be quite as punchy.
• All-purpose flour: You can substitute with cake flour for lighter cupcakes (use 1 3/4 cups), but don’t use self-rising flour as it will mess with the leavening balance.
• Unsalted butter: Salted butter works fine – just skip the added salt in the recipe. You can also use vegetable oil (use 1/2 cup) for moister cupcakes, though you’ll lose some of that rich butter flavor.
• Powdered sugar: Make your own by blending 4.5 cups granulated sugar with 1/4 cup cornstarch in a food processor until powdery.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon cupcakes is overmixing the batter once you add the flour, which creates tough, dense cupcakes instead of light and fluffy ones – mix just until the ingredients are combined and you can’t see any dry flour streaks.

Another common error is not bringing your eggs and sour cream to room temperature before mixing, as cold ingredients don’t blend well and can cause the batter to curdle or create an uneven texture.

To get the most lemon flavor, make sure you’re zesting the lemons before juicing them and avoid the bitter white pith underneath the yellow skin – only the bright yellow part gives you that fresh citrus taste.

Finally, don’t skip testing for doneness with a toothpick inserted in the center of a cupcake, as lemon cupcakes can look done on top while still being wet in the middle, and overbaking will dry them out completely.

What to Serve With Lemon Cupcakes?

These bright, citrusy cupcakes are perfect on their own, but they really shine when served alongside fresh berries like strawberries or blueberries that complement the lemon flavor beautifully. A scoop of vanilla ice cream makes for a lovely pairing if you want to turn these into a more substantial dessert, especially during warmer months. For a fun party spread, try setting them out with other light, fruity treats like lemon bars or shortbread cookies. They also pair wonderfully with a hot cup of tea or coffee, making them ideal for afternoon gatherings or brunch.

Storage Instructions

Keep Fresh: These lemon cupcakes stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. If your kitchen is really warm, you can pop them in the fridge for up to a week – just let them come to room temperature before serving for the best taste and texture.

Freeze: You can freeze these cupcakes for up to 3 months! I like to freeze them without frosting first, wrapped individually in plastic wrap, then add the buttercream later. If they’re already frosted, just make sure they’re completely frozen before wrapping to avoid smudging the frosting.

Make Ahead: These are perfect for making ahead! Bake the cupcakes up to 2 days early and store them covered at room temperature. The lemon buttercream can be made up to a week ahead and kept in the fridge – just bring it to room temperature and give it a quick whip before frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5300-5700
• Protein: 32-38 g
• Fat: 320-350 g
• Carbohydrates: 650-700 g

Ingredients

For the cupcakes:

• 1 2/3 cups all-purpose flour
• 1 cup white sugar
• 2 tbsp grated lemon zest (about 2 lemons)
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, melted
• 2 eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 cup whole milk, warmed
• 1/4 cup lemon juice

For the lemon frosting:

• 1 cup unsalted butter
• 4 1/2 cups powdered sugar
• 1/4 tsp salt
• 1/4 cup lemon juice
• 2 tbsp lemon zest

Step 1: Prep the Oven and Cupcake Tin

Preheat your oven to 375°F (190°C).

Line a cupcake tin with paper liners to get it ready for the batter.

This ensures your cupcakes bake evenly and are easy to remove.

Setting this up first will let you move quickly once your batter is ready.

Step 2: Infuse Sugar with Lemon Zest

• 1 cup white sugar
• 2 tbsp grated lemon zest (about 2 lemons)

Add the white sugar and grated lemon zest to the bowl of a food processor.

Pulse several times until the zest is finely broken up and the sugar takes on a pale yellow color with a fragrant lemon aroma.

This step helps distribute bright lemon flavor throughout your cupcakes.

I like to take a minute here to really let the sugar get packed with zest.

Step 3: Combine Dry Ingredients

• 1 2/3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt

Sift the all-purpose flour, baking soda, baking powder, and kosher salt into a large mixing bowl.

Whisk these dry ingredients together until well combined.

Setting up your dry ingredients separately ensures a smoother batter later on.

Step 4: Mix Wet Ingredients

• 2 eggs, at room temperature
• 1/4 cup whole milk, warmed
• 3/4 cup unsalted butter, melted
• 1/2 cup sour cream, at room temperature
• 1/4 cup lemon juice
• lemon sugar from Step 2

In a medium bowl, combine the eggs, warmed whole milk, melted unsalted butter, lemon juice, sour cream, and the lemon sugar from Step 2.

Whisk until the mixture is smooth and homogeneous; everything should be at room temperature.

If the mixture clumps, microwave the bowl for 30 seconds and whisk again to incorporate.

Step 5: Combine Batter and Bake Cupcakes

• dry mixture from Step 3
• wet mixture from Step 4

Pour the wet ingredients from Step 4 into the bowl with the dry ingredients from Step 3.

Gently mix together just until combined—do not overmix, or your cupcakes might turn out dense.

Fill each cupcake liner about 3/4 full with batter.

Bake in the preheated oven at 375°F for 5 minutes, then reduce the temperature to 350°F and bake for another 10-12 minutes until the cupcakes are springy to the touch and a toothpick comes out clean.

Step 6: Prepare Lemon Buttercream Frosting

• 1 cup unsalted butter
• 1/4 tsp salt
• 2 tbsp lemon zest
• 4 1/2 cups powdered sugar

In a stand mixer or large bowl, cream the unsalted butter, salt, and lemon zest together on medium speed for several minutes until light and fluffy.

Sift in the powdered sugar in a few batches, mixing well between each addition to ensure a smooth, creamy frosting.

Scrape down the bowl as needed.

I always sift the powdered sugar—it makes for the silkiest frosting.

Step 7: Finish the Lemon Frosting and Decorate Cupcakes

• frosting from Step 6
• 1/4 cup lemon juice

With the mixer on low, add the lemon juice to the frosting from Step 6 and continue to mix until everything is fully combined and the frosting is smooth and spreadable.

Scrape down the bowl once more and mix briefly.

Transfer the frosting to a piping bag.

Once the cupcakes have fully cooled, decorate them as desired with your lemon buttercream.

For a zingier finish, I sometimes add an extra sprinkle of grated lemon zest over the top!

Fluffy Lemon Cupcakes

Delicious Fluffy Lemon Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 5500 kcal

Ingredients

  

For the cupcakes:

• 1 2/3 cups all-purpose flour
• 1 cup white sugar
• 2 tbsp grated lemon zest (about 2 lemons)
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, melted
• 2 eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 cup whole milk, warmed
• 1/4 cup lemon juice

For the lemon frosting:

• 1 cup unsalted butter
• 4 1/2 cups powdered sugar
• 1/4 tsp salt
• 1/4 cup lemon juice
• 2 tbsp lemon zest

Instructions

 

• Preheat your oven to 375°F (190°C). Line a cupcake tin with paper liners to get it ready for the batter. This ensures your cupcakes bake evenly and are easy to remove. Setting this up first will let you move quickly once your batter is ready.
• Add the white sugar and grated lemon zest to the bowl of a food processor. Pulse several times until the zest is finely broken up and the sugar takes on a pale yellow color with a fragrant lemon aroma. This step helps distribute bright lemon flavor throughout your cupcakes. I like to take a minute here to really let the sugar get packed with zest.
• Sift the all-purpose flour, baking soda, baking powder, and kosher salt into a large mixing bowl. Whisk these dry ingredients together until well combined. Setting up your dry ingredients separately ensures a smoother batter later on.
• In a medium bowl, combine the eggs, warmed whole milk, melted unsalted butter, lemon juice, sour cream, and the lemon sugar from Step 2. Whisk until the mixture is smooth and homogeneous; everything should be at room temperature. If the mixture clumps, microwave the bowl for 30 seconds and whisk again to incorporate.
• Pour the wet ingredients from Step 4 into the bowl with the dry ingredients from Step 3. Gently mix together just until combined—do not overmix, or your cupcakes might turn out dense. Fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven at 375°F for 5 minutes, then reduce the temperature to 350°F and bake for another 10-12 minutes until the cupcakes are springy to the touch and a toothpick comes out clean.
• In a stand mixer or large bowl, cream the unsalted butter, salt, and lemon zest together on medium speed for several minutes until light and fluffy. Sift in the powdered sugar in a few batches, mixing well between each addition to ensure a smooth, creamy frosting. Scrape down the bowl as needed. I always sift the powdered sugar—it makes for the silkiest frosting.
• With the mixer on low, add the lemon juice to the frosting from Step 6 and continue to mix until everything is fully combined and the frosting is smooth and spreadable. Scrape down the bowl once more and mix briefly. Transfer the frosting to a piping bag. Once the cupcakes have fully cooled, decorate them as desired with your lemon buttercream. For a zingier finish, I sometimes add an extra sprinkle of grated lemon zest over the top!