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Home » Cupcakes » Lemon cupcakes with lemon frosting

Lemon cupcakes with lemon frosting

Published March 29, 2018 Last Modified September 3, 2022 By GreedyEats

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Tread into sunny lemon fields with these bright lemon cupcakes with fluffy  lemon frosting. These hide a ton of flavor, softness and fluffiness inside!

If you love lemon cupcakes you are sure to bake my super soft and velvety lemon cake!

Lemon bakes aren't groundbreaking at all. But I am sure you will whole-heartedly accept a new recipe from a lemon lover sucker such as me! I go bananas over lemon cakes, lemon-cupcakes, lemon cake-pops or lemon pie. You name it!

Oh how about combining bananas and lemon zest together in a muffin? Would you love it? I am starting to get 23458 ideas right now!

My lemon cupcakes!!!

Easy Lemon Cupcakes that bake up super moist, soft and fluffy. Top these with easy Whipping Cream Frosting.

I have made some substitutions to the existing recipe to make it more softer, more fluffier and extremely moist in every bite. Not that the original one was lacking all of the above or anything. It's just I wanted to eat the best lemon cupcakes on the entire planet!

These classic cupcakes shine brighter than any other recipes! What weaves this magic? Let us find out.

How I developed this lemon cupcakes recipe

  • Substituted butter with oil- This adds a ton of moisture in the baked goods.
  • Added butter extract to overcome the flavor loss- What a cupcake with oil misses in terms of that buttery flavor, is compensated by the addition of butter extract.
  • Replaced all purpose flour with cake flour- This produces the most soft and fluffy baked good you can ever experience!
  • Whipped yolks and whites separately- Now egg whites create a ton of volume in the batter to yield super light and fluffy bake. This was a no-brainer.

Okay! Enough chemistry lessons! Lets see how are we making these cupcakes.

Process to bake our cheerful cupcakes

Ingredients for making Lemon Cupcakes.
Meringue made with egg whites, sugar and cream of tartar.

Creamy Lemon Cupcake batter for The Best Lemon Cupcakes Recipe!

Lemon Cupcake batter divided among yellow cupcake liners.

  • The regular sugar, flour, oil, some baking powder and salt for dry ingredients!
  • Beat the egg whites and the wet ingredients separately.
  • Mix dry into wet. Fold in the egg meringue and bake!
  • Cool the cupcakes upside down to avoid these sinking down in the middle!

Time for some sweet and dreamy, lemony and creamy lemon frosting. ♥

Fluffy Lemon frosting with whipping cream

Soft and fluffy, sweet and lemony, Lemon Cupcakes for your next summer party.

I know what you are thinking! Lets get right into it.

  1. The frosting isn't tart or sour to taste. Just a perfect blend of sweet refreshing citrus flavor with a hint of vanilla.
  2. It is super sturdy (perfect for piping any way you desire). Look at those firm peaks! ⇓
  3. Yet the frosting is soft and smooth enough to melt in your mouth.

I decided to keep my icing white. You may add a drop of lemon color if you desire.

The recipe is so easy and requires only pantry friendly ingredients. You won't even need to make a special visit to the market to whip these up!

Moist and fluffy Lemon Cupcakes topped with light and creamy Lemon Frosting

Don't want so much lemon in your cupcakes? Try my Real Strawberry Frosting on these! Insanely delicious. Lemons and roses pair so well together. So top them off with Edible Roses!

Feeling lazy to pipe the frosting?

Slather them with my easy blackberry glaze!

 

Lemon cupcakes with lemon frosting

Tread in sunny lemon fields with these bright lemon cupcakes with lemon frosting. These hide a ton of flavor, softness and fluffiness inside!
4.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: International
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings 12 Cupcakes
Calories: 314kcal
Author: Neha

Ingredients

  • 1 ½ Cups Cake Flour
  • ½ Cup Flavorless oil
  • 2 Large Eggs (Yolks and whites separated)
  • 2 Tsp Baking powder
  • 1 Cup Sugar
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • 1 ½ Tbsp Lemon zest
  • ¼ Cup Lemon juice
  • ½ tsp Butter extract
  • ½ Cup Milk

For the lemon frosting

  • 1 ½ Cups Whipping Cream
  • ¾ Cups Sugar
  • ¾ Tbsp Cornstarch
  • ¼ tsp Vanilla extract
  • 2 Tbsp Lemon juice

To decorate

  • 12 Lemon slices (Cut into triangles)
  • 12 Mint springs (Optional)

Instructions

  • 1. Preheat your oven to 350 deg F and line a baking pan with 12 paper liners. Set aside.
    2. Beat the egg whites with ½ cup of sugar in a large mixing bowl, till stiff peaks stage. Set it aside too.
    3. Mix yolks, lemon zest, lemon juice, oil. vanilla, salt and the remaining sugar in a medium mixing bowl.
    3. Add sifted cake flour and baking powder to this mixture alternating with milk in three additions.
    4. Fold in egg whites in the batter. Take care not to overmix. Distribute the batter in the liners and bake for about 20-22 minutes.
    5. Take them out once done and allow these to cool down completely inverted. As they might shrink a little.
    For the frosting:
    1. Pour cool whipping cream in chilled bowl, add sugar, cornstarch and whip until soft peak stage.
    2. Now incorporate lemon juice and vanilla to the cream. Mix just until combined.
    3. Keep the cream in fridge till ready to use, Frost as desired.
    4. Decorate with lemon slices and mint sprigs.

Notes

→Frost lemon cupcakes when cooled completely.
→You must store lemon frosting in the refrigerator until ready to use.
Storage instructions-
→Store unfrosted cupcakes in the freezer (covered tightly) for 2-3 months if desired.
→You may store frosted cupcakes (covered tightly) in the refrigerator for 2-4 days.

Nutrition

Calories: 314kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

 

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Reader Interactions

Comments

  1. Anonymous

    November 04, 2019 at 3:40 pm

    Love your lemon cupcake tastes delicious

    Reply
  2. chefbakers

    October 01, 2019 at 3:50 am

    4 stars
    Tasty recipe.
    Thank you for sharing.

    Reply
  3. Michele

    April 27, 2018 at 7:10 pm

    Did I miss something? You talk about replacing the butter with oil, then adding butter extract to replace the butter flavor, however there is no mention of butter extract in the recipe. Looking forward to making this recipe.

    Reply
    • GreedyEats

      April 28, 2018 at 1:41 pm

      Hi Michele! Thanks for pointing that out. I have updated the recipe with the amount of butter extract required. I hope your enjoy them. 🙂

      Reply
  4. [email protected] is How I Cook

    April 07, 2018 at 3:16 pm

    I have no doubt these were a hit! And I loved your tips!

    Reply
    • GreedyEats

      April 07, 2018 at 7:59 pm

      Thanks a lot Abbe!

      Reply
  5. Tracy | Baking Mischief

    April 04, 2018 at 1:59 pm

    5 stars
    Oh, these look amazing! I love lemon, so double lemon cupcakes are basically my cupcake dream. 😉

    Reply
    • GreedyEats

      April 04, 2018 at 2:13 pm

      Happy to know Tracy! Thanks for stopping by. 🙂

      Reply
  6. Anjan

    April 04, 2018 at 2:59 am

    5 stars
    Hello GreedyEats,

    Never tried this type of Lemon cup cakes, so yummy. Photography of the cup cakes is really high quality looks beautiful.

    Reply
    • GreedyEats

      April 04, 2018 at 11:07 am

      Thanks Anjan!

      Reply
  7. Codrut Turcanu

    April 03, 2018 at 5:34 am

    hey, I wonder... would replacing the whipping cream with scraped coconut work?

    I'm not the perfect chef in the kitchen so I'm asking you..

    Reply
    • GreedyEats

      April 03, 2018 at 10:35 am

      I haven't tried it ever. Whipped cream works best for a pipeable consistency.

      Reply
  8. 2pots2cook

    March 31, 2018 at 11:52 am

    5 stars
    Perfect announcing the spring !

    Reply
    • GreedyEats

      March 31, 2018 at 2:34 pm

      So true! Thanks for stopping by.

      Reply
  9. [email protected]

    March 30, 2018 at 11:04 am

    5 stars
    Like you I love anything baked that involves lemon Neha! I think that it's just such a fresh and vibrant flavour and it's particularly appropriate at this time of year, Spring! And you've definitely done lemon justive with these superb lemon cupcakes. Absolutely lovely! 🙂

    Reply
    • GreedyEats

      March 30, 2018 at 1:36 pm

      Thanks for your kind words Neil! I am honored. Particularly when my pictures are devoid of good lighting! :I Btw Happy Easter and happy Spring days to you.

      Reply
  10. D. Wallace Peach

    March 30, 2018 at 8:18 am

    Those are delightful. And great tips for getting extra lightness. Beautiful.

    Reply
    • GreedyEats

      March 31, 2018 at 3:02 pm

      Pleased to know you liked these. 🙂

      Reply
  11. Lace n Plaid

    March 30, 2018 at 12:39 am

    5 stars
    Looks delicious!

    Reply
    • GreedyEats

      March 30, 2018 at 9:33 am

      Thanks dear!

      Reply
  12. Amanda

    March 30, 2018 at 12:01 am

    5 stars
    Perfect Lemon Cupcakes Recipe

    Reply
    • GreedyEats

      March 30, 2018 at 9:33 am

      Glad to hear Amanda!

      Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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