Lemon Cupcakes Recipe — Easy and moist lemon cupcakes topped with lemon flavor frosting and garnished with lemon wedges for a delicious citrus pairing!
This post is sponsored by Maytag. All opinions are my own.
There are a few things in life that always bring me joy, and two of those happen to be freshly baked cupcakes and a happy kitchen. We’ve partnered with Maytag to bring you both.
After renovating the garage apartment kitchen with all new Maytag® kitchen appliances, it’s high time to enjoy some baking!
Since every Maytag® appliance is backed by a decade of dependability with a 10-year limited parts warranty*, we have a long road of enjoying sweets ahead of us!…
To make lemon cupcakes, you’ll need measuring cups, an electric mixer, and a spatula or piping bag for icing your cupcakes. Most importantly though, the perfect baking companions are Maytag® kitchen appliances!
With the Maytag® Top Control Dishwasher with Third Level Rack and Dual Power Filtration, you can skip soaking, scrubbing, and pre-rinsing with Maytag engineering that puts an end to pre-work.
It features industry-exclusive Dual Power Filtration which combines 100% micro-filtration and a 4-blade stainless steel chopper to filter out then disintegrate any food in its path.
Plus you can put more than utensils in the Maytag® 3rd Level Rack. With a specialized wash zone and room for mugs and bowls, this distinct design brings more loading space and cleaning power straight to the top of the dishwasher.
We’re also loving our new Maytag® Electric Range with True Convection. It has Power Preheat, which helps you start baking sooner, while true convection with a third heating element lets you bake and enjoy your cupcakes faster!
And of course, you’ll need the perfect recipes for trying out your new appliances. For our lemon cupcakes, here’s what you’ll need…
Ingredients Needed To Make Lemon Cupcakes
- 1 1/2 cups of self-rising flour — If using all-purpose flour, add 1 1/2 tsp of baking powder.
- 1/2 cup unsalted butter — Softened to room temperature
- 1 cup of sugar
- 1/2 cup of milk
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp of salt
- 1 tablespoon of fresh lemon juice or 1/2 tablespoon of lemon extract
Ingredients Needed To Make Lemon Frosting
- 2 cups heavy cream
- ¾ cup powdered sugar
- 1 tablespoon of fresh lemon juice or 1/2 tablespoon of lemon extract
- Mint sprig and lemon wedges — For garnishing
How to Make Lemon Cupcakes
Preheat the oven to 375 degrees F and fill your cupcake pan with liners.
In a large bowl, combine the butter and sugar with an electric mixer until light and fluffy. Then, beat in the eggs one at a time before adding the next.
Combine the vanilla extract, lemon juice, and salt in a separate small bowl.
Slowly fold in the flour and baking powder in the mixer. Slowly alternate in with half the milk and half the lemon juice combination. Scrape down the sides of the bowl between each addition. Continue until the flour, milk, and lemon juice combination are fully combined with the whisked eggs.
Once the batter is fully mixed, spoon it into the cupcake liners until each one is 3/4 full
Bake for 17-20 minutes. A toothpick inserted in the center of the cupcake that comes out clean will indicate that the cupcakes are done.
Then, remove the cupcake pan and let them cool completely on a cooling rack. Make sure that the cupcakes are at room temperature before icing, or the icing will melt!
How To Make Lemon Frosting Recipe
In a medium bowl, mix the heavy cream with an electric mixer on low until it begins to thicken. Then, slowly add the confectioners’ sugar and lemon juice until fully combined.
Once you’ve added all of the ingredients into the mixer, increase the speed and whisk until the icing forms soft peaks. This should take about 5 minutes or so.
Spread or pipe your finished icing onto the room temperature cupcakes and freeze or refrigerate any extra.
Add a small mint sprig and a fresh lemon wedge for garnishing, or even sprinkles!
How To Store Lemon Cupcakes
Store the cupcakes at room temperature in an airtight container. They will keep for up to 2 days.
We highly recommend that you finish your cupcakes by then since keeping them in the refrigerator will cause them to dry out and lose their moisture.
You can then store your frosted cupcakes in the fridge for up to 4-5 days.
Be sure to share the love with your lemon cupcakes recipe, too! If you have any questions about substitutions, let us know in the comments below…
Lemon Cupcakes With Lemon Frosting
Lemon Cupcakes With Lemon Frosting Recipe
Equipment
- Cupcake pan with liners
- Hand or stand electric mixer
- Large mixing bowl
- Small mixing bowl
- Medium mixing bowl
- Spatula or pipping bag
Ingredients
For the cupcakes:
- 1 1/2 cup self-rising flour if using all-purpose flour, add 1 1/2 tsp of baking powder
- 1/2 cup unsalted butter softened to room temperature
- 1 cup white granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp fresh lemon juice or 1/2 tbsp of lemon extract
For the frosting:
- 2 cup heavy cream
- 3/4 cup powdered sugar
- 1 tbsp fresh lemon juice or 1/2 tablespoon of lemon extract
- Mint sprig and lemon wedges for garnishing
Nutrition
Instructions
For the cupcakes:
- Preheat the oven to 375 degrees F and fill your cupcake pan with liners.
- In a large bowl, combine the butter and sugar with an electric mixer until light and fluffy. Then, beat in the eggs one at a time before adding the next.
- Combine the vanilla extract, lemon juice, and salt in a separate small bowl.
- Slowly fold in the self rising flour (and baking powder if using all purpose flour instead) in the mixer. Slowly alternate in with half the milk and half the lemon juice combination. Scrape down the sides of the bowl between each addition. Continue until the flour, milk, and lemon juice combination are fully combined with the whisked eggs.
- Once the batter is fully mixed, spoon it into the cupcake liners until each one is 3/4 full.
- Bake for 17-20 minutes. A toothpick inserted in the center of the cupcake that comes out clean will indicated that the cupcakes are done.
- Remove the cupcake pan and let them cool completely on a cooling rack. Make sure that the cupcakes are at room temperature before icing or the icing will melt!
To make the frosting:
- In a medium bowl, mix the heavy cream with an electric mixer on low until it begins to thicken. Then, slowly add the confectioners' sugar and lemon juice until fully combined.
- Once you've added all of the ingredients into the mixer, increase the speed and whisk until the icing forms soft peaks. This should take about 5 minutes or so.
- Spread or pipe your finished icing onto the room temperature cupcakes and freeze or refrigerate any extra.
- Add a small mint sprig and a fresh lemon wedge for garnishing, or even sprinkles!
*Visit maytag.com for warranty details.
Don’t forget to share your lemon cupcakes with us on Instagram. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!
These were SOOOO delicious! I love lemon desserts, especially in the winter!!
Thank you, Joan! XOXO
These cupcakes had the best tangy flavor without being overly sweet!! SO so good.
We really wanted to balance out the sweet and sour flavors. Thanks, Lisalia!
Whipped up a batch of these for dessert tonight and they did not disappoint! So light and refreshing; exactly what I needed to cure my sweet tooth!
So glad to hear, Sara! XOXO
These are the cutest and seriously look so delicious!
Thanks, Jennifer! XOXO