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Lemon Cupcakes are the perfect lemon dessert with triple the lemon flavor. It’s like lemon smacks you in the face in every single bite! This is one of my favorite cupcake recipes – moist and tender with lemon filling and lemon buttercream frosting!
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BEST Lemon Cupcakes with Lemon Buttercream
It’s no secret that I love lemon desserts. Sometimes I crave it so fiercely I find myself in the kitchen baking up a storm. These lemon cupcakes are the best lemon dessert I’ve made. Ever. And? This recipe is the best lemon cupcake I’ve ever had. TRIPLE the lemon flavor: lemon in every bite!
I wanted the lemon in these cupcakes to punch you in the face with flavor. Every single bite needed lemon, so I made these triple lemon cupcakes with three times the lemon! The taste is amazing – I know you’ll love them.
Important Ingredients Needed
- Flour, Baking Powder, Salt: These are what I use in my vanilla cupcake recipe.
- Melted Butter: I start with melted butter to keep the cupcakes moist.
- Lemon: lemon zest and lemon juice to punch up the lemon flavor.
- Milk: Whole milk is best but you can use any fat content or nondairy milk.
- Powdered Sugar: Confectioners’ Sugar is best for a fluffy frosting
How to make Lemon Cupcakes
- Whisk dry ingredients in a medium bowl.
- Mix melted butter with granulated sugar, then add the eggs one at a time and add pure vanilla extract. You can use an electric mixer in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Be sure to scrape the sides of the bowl during mixing.
- Add the dry ingredients into the wet ingredients alternately with the milk and mix just until moistened.
- Place cupcake liners in muffin tin and fill 2/3 full. Bake until a toothpick comes out clean. You’ll need 2 cupcake pans. Cool on a wire rack.
- Once the cupcakes are cool, you can fill the cupcakes with lemon curd. Simply cut out a small section of the cupcake (a circle about the size of a dime) and spoon some curd in the hole. Replace some of the removed cupcake part and your lemon cupcake is ready for frosting.
- Make the frosting by beating the softened butter with powdered sugar until crumbly, then add the lemon zest and juice until mixture is smooth for frosting.
The cupcakes make the oven smell amazing, which is how you know you added enough lemon.
Tip From Dorothy
- You can easily buy lemon curd (it’s sold by the jams and jellies) or you can make homemade lemon curd. Making your own is easy and fast and it’s SO good to fill cupcakes with or eat on toast or with a spoon.
- I love making the frosting up to two days ahead of time and storing it in an airtight container in the refrigerator. Then when I’m ready to frost my cupcakes, I just let it come to room temperature before frosting. I also love freezing the frosting for later!
- Store cupcakes unfrosted in the freezer for up to 2 months (in an airtight container).
- Want even more lemon flavor? Add 1/2 teaspoon lemon extract with the vanilla.
- You know cake and cupcakes are done when a toothpick inserted in the center comes out clean.
Perfect Triple Lemon Cupcakes Recipe
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter melted
- 1 ¼ cups (250g) sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ cup (59ml) fresh lemon juice from about 1/2 a large lemon
- 1 tablespoon lemon zest from about 1 large lemon
- ½ cup (119ml) whole milk
Filling & Frosting:
- ½ cup lemon curd jarred or from scratch for the filling
- 1 cup (226g) unsalted butter softened
- 4 ½ cups (509g) powdered sugar
- 1 tablespoon lemon zest 1 large lemon
- ¼ cup (59g) lemon juice 1 large lemon
- 1/4 teaspoon salt
- 1-2 tablespoons heavy whipping cream for desired consistency
- Preheat oven to 350°F. Line cupcake tins with liners (makes 15-16 cupcakes).
- Whisk flour, baking powder, and salt in a medium bowl.
- Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
- Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 13-18 minutes until a toothpick comes out clean. (Mine took about 14 minutes.) Cool completely before frosting.
- To fill: cut out a small bit of the top/center of the cupcake. (Cut a hole that’s about the size of a dime and the amount of cupcake you take out is a little larger than a marble.) Fill each hole with about 1/2 – 1 tablespoon of lemon curd. Replace a piece of the cupcake to cover.
- To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
- Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
- Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add extra lemon zest or sprinkles for decoration, if desired.
- Be sure not to over mix the batter or they will turn out too dense
- Don’t let the batter sit – bake them as soon as they are mixed for a fluffier cupcake.
Other lemon recipes:
Last Updated on February 15, 2024