Sunny Lemon Cupcakes W/ Cream Cheese Frosting Recipe

Whipping up delectable lemon cupcakes always sparks joy in my kitchen, creating zesty treats that dance with bright, citrusy notes.

Sweet memories of summer afternoons inspire these delightful little cakes.

Cream cheese frosting adds a luxurious, velvety finish that melts beautifully on the tongue.

Each cupcake promises a perfect balance between tangy lemon and rich, smooth topping.

Baking these treats feels like capturing sunshine in a delicate wrapper.

Light, fluffy, and bursting with flavor, these cupcakes will become your new favorite dessert.

You won’t be able to resist their irresistible charm – so grab an apron and let’s start baking!

What Makes Lemon Cupcakes with Cream Cheese Frosting Great

• Zest Up Your Baking: These lemon cupcakes bring a burst of bright, tangy flavor that transforms an ordinary dessert into a spectacular treat for any gathering.
• Master Simple Techniques: Perfect for bakers of all skill levels, this recipe teaches basic mixing and frosting methods that build confidence in the kitchen.
• Crowd-Pleasing Dessert: Cream cheese frosting adds a luxurious touch that makes these cupcakes irresistible to both kids and adults, ensuring no leftovers.
• Versatile Celebration Companion: Whether it's a birthday, brunch, or casual get-together, these cupcakes elevate any event with their delightful citrusy charm.

Ingredients for Lemon Cupcakes with Cream Cheese Frosting

• Cake Flour: A fine, soft flour that helps create a tender and delicate cupcake texture.
• Baking Powder: A leavening agent that helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Provides richness and helps create a smooth, creamy base for the cupcakes.
• Sugar: Adds sweetness and helps with the cupcake's texture and browning.
• Eggs: Bind the ingredients together and provide structure to the cupcakes.
• Milk: Adds moisture and helps create a soft, tender crumb.
• Vanilla Extract: Adds a warm, sweet flavor to the cupcakes.

• Lemon Zest: Provides a bright, intense lemon flavor and aroma.
• Lemon Juice: Adds a tangy, citrusy taste to the cupcakes.

• Butter, Cream Cheese: Create a smooth, creamy base for the frosting.
• Powdered Sugar: Adds sweetness and helps achieve the right frosting consistency.
• Vanilla Extract: Enhances the flavor of the frosting.

How to Bake Lemon Cupcakes with Cream Cheese Frosting

Step 1: Prepare the Oven and Cupcake Pan

Warm up the oven to 350°F and set out a cupcake pan with pretty paper liners.

Step 2: Create Dry Ingredient Mixture

• Cake flour
• Baking powder
• Salt

Set this mixture aside for later.

Step 3: Cream Butter and Sugar

Use an electric mixer to blend butter and sugar until the mixture looks light, airy, and super fluffy. This should take about 2 minutes.

Step 4: Add Eggs Carefully

Drop in eggs one at a time, mixing thoroughly after each egg to create a smooth batter.

Step 5: Combine Wet and Dry Ingredients

Slowly mix in half of the dry ingredients, then half of the milk.

• Vanilla extract
• Lemon zest
• Lemon juice

Keep mixing until everything looks perfectly smooth.

Step 6: Finish the Batter

Add the remaining dry ingredients and milk.

Mix until no lumpy bits remain.

Step 7: Fill Cupcake Liners

Pour batter into cupcake liners, filling each about two-thirds full.

Step 8: Bake the Cupcakes

Slide the pan into the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 9: Cool the Cupcakes

Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 10: Whip Up Cream Cheese Frosting

In a large bowl, beat butter and cream cheese until silky smooth.

Step 11: Create Fluffy Frosting

Gradually add powdered sugar, one cup at a time. Mix well after each addition.

Step 12: Finish the Frosting

Stir in vanilla extract and beat until the frosting looks light and spreadable.

Step 13: Frost the Cupcakes

Once cupcakes are totally cool, generously spread or pipe the cream cheese frosting on top.

Tips for Perfect Lemon Cupcakes with Frosting

• Carefully grate lemon zest before juicing to maximize flavor and prevent drying out the lemon.
• Sift cake flour to eliminate clumps and ensure a lighter, more delicate cupcake texture.
• Let eggs, butter, and cream cheese sit at room temperature for smoother mixing and better incorporation.
• Chill cream cheese frosting for 10-15 minutes before piping to achieve cleaner, more defined decorations.
• Check cupcakes early and use the toothpick test to prevent overbaking and maintain a tender crumb.

Variations on Lemon Cupcakes with Cream Cheese Frosting

• Lavender Lemon Cupcakes: Infuse delicate lavender essence into the batter by adding 1 tablespoon of dried lavender flowers, creating a fragrant and elegant flavor profile.
• Blueberry Lemon Fusion: Fold fresh or frozen blueberries into the batter, adding bursts of fruity sweetness that complement the bright lemon notes.
• Coconut Lemon Dream: Sprinkle toasted coconut flakes on top of the cream cheese frosting and mix shredded coconut into the cupcake batter for a tropical touch.
• Honey Glazed Lemon: Drizzle warm honey over the cooled cupcakes before frosting, adding a rich, golden sweetness that enhances the citrusy flavor.

What to Serve with Lemon Cupcakes with Frosting

• Citrus-Infused Tea Pairing: Brew a light Earl Grey or chamomile tea with a subtle lemon slice to enhance the cupcake's bright citrus notes and provide a refreshing counterpoint.
• Sweet Wine Companion: Select a chilled Moscato d'Asti or sweet Riesling, whose delicate sweetness and slight acidity beautifully balance the tangy lemon and creamy frosting.
• Lavender Sorbet Accent: Serve a small scoop of lavender sorbet alongside the cupcake, creating a sophisticated flavor harmony that amplifies the dessert's floral and citrus undertones.

Proper Storage for Lemon Cupcakes with Frosting

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Wrap individually in plastic wrap to prevent drying out and maintain freshness.
• Wrap unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Place frosted cupcakes on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Store for up to 1 month. Thaw in the refrigerator overnight.

FAQs

• What makes the cake flour important in this recipe?

Cake flour provides a softer, more delicate texture to the cupcakes compared to all-purpose flour, ensuring a lighter and more tender crumb that melts in your mouth.

• How do I know if I've beaten the butter and sugar correctly?

The mixture should become pale, fluffy, and increase in volume, which typically takes about 2 minutes of continuous beating. This process incorporates air and creates a smoother batter.

• Why should I add eggs one at a time?

Adding eggs individually allows each egg to fully incorporate into the batter, preventing lumps and ensuring a more uniform, smooth mixture that helps create a consistent cupcake texture.

Lemon Cupcakes W/ Cream Cheese Frosting Recipe

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4.5 from 34 reviews

• Total Time: 42 minutes
• Yield: 12 1x

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Description

Zesty lemon cupcakes with silky cream cheese frosting deliver a delightful dance of tangy and sweet flavors. Each bite promises a refreshing escape into citrusy bliss that you’ll savor until the last crumb.

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Ingredients

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Main Ingredients:

• 1.5 cups cake flour
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cup whole milk
• 8 ounces cream cheese
• 4 cups powdered sugar

Wet Ingredients:

• 0.5 cup unsalted butter, softened
• 0.5 cup unsalted butter, softened
• 1 tablespoon lemon zest
• 0.25 cup lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract

Dry and Seasoning Ingredients:

• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon vanilla extract

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Instructions

1. Warm the oven to 350°F and arrange paper liners in a cupcake tray, ensuring even spacing.
2. Sift together cake flour, baking powder, and salt in a medium bowl, creating a uniform dry mixture.
3. Cream butter and sugar using an electric mixer for 2 minutes until the mixture becomes pale and aerated.
4. Incorporate eggs individually, blending thoroughly after each egg to maintain a smooth consistency.
5. Fold in half the dry ingredients, then pour half the milk, introducing vanilla, lemon zest, and lemon juice while mixing until the batter appears silky.
6. Complete the batter by adding remaining dry ingredients and milk, stirring until no flour streaks remain.
7. Distribute batter into cupcake liners, filling each approximately two-thirds full to allow rising space.
8. Bake for 18-22 minutes, checking doneness by inserting a toothpick that emerges clean from the center.
9. Allow cupcakes to rest in the pan for 5 minutes, then transfer to a cooling rack until completely cooled.
10. For frosting, whip butter and cream cheese until uniformly blended and velvety.
11. Gradually introduce powdered sugar, mixing thoroughly between additions to prevent lumps.
12. Blend in vanilla extract, beating until frosting achieves a light, spreadable texture.

Notes

• Swap cake flour with all-purpose flour by adding 2 tablespoons of cornstarch per cup to maintain the light texture.
• Use room temperature ingredients to ensure smooth mixing and even baking, preventing lumpy or dense cupcakes.
• Zest lemons carefully, avoiding the bitter white pith underneath the yellow skin for a bright, clean citrus flavor.
• Substitute dairy milk with almond, oat, or coconut milk for a dairy-free version without compromising the cupcake’s moisture and tenderness.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 310 kcal
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 55 mg