Lemon Cupcakes with Cream Cheese Icing
Brighten up your dessert table with these irresistibly tangy Lemon Cupcakes with Cream Cheese Icing, a zesty twist on a classic treat! Bursting with the fresh flavor of lemon juice and lemon zest, these cupcakes are perfectly moist and fluffy, thanks to a well-balanced batter of softened butter, whole milk, and eggs. Topped with a luscious, velvety cream cheese icing infused with a hint of citrus and vanilla, each bite delivers the perfect harmony of sweetness and tartness. Quick to make in under 40 minutes, these cupcakes are not only easy but impressive, with optional garnishes like fresh lemon slices or extra zest for a finishing touch. Whether you’re prepping for a spring brunch, a tea party, or just satisfying a citrus craving, these lemon cupcakes are destined to be a crowd-pleaser.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 Eggs
- 1 tablespoons Lemon zest
- 3 tablespoons Fresh lemon juice
- 0.5 cups Whole milk
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for icing)
- 3 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 1 tablespoons Fresh lemon juice (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the softened butter and mix using an electric mixer on low speed until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs, lemon zest, lemon juice, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until a smooth batter forms.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese icing by beating the softened cream cheese and butter together until smooth and creamy using an electric mixer.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the vanilla extract and lemon juice, then beat on high speed for 1-2 minutes until the icing is fluffy and smooth.
Once the cupcakes are completely cool, pipe or spread the cream cheese icing generously on top of each cupcake.
Optional: Garnish with a small slice of fresh lemon or a sprinkle of lemon zest for an extra decorative touch.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 44.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
