Lemonade Cupcakes with Lemon Cream Cheese Frosting
Bright, zesty, and utterly irresistible, these Lemonade Cupcakes with Lemon Cream Cheese Frosting are the ultimate treat for citrus lovers! Bursting with fresh lemon juice and zest, the moist and tender cupcakes are perfectly balanced with the tangy sweetness of their creamy frosting. Crafted with simple, pantry-friendly ingredients like buttermilk, real butter, and a hint of vanilla, this recipe combines easy preparation with bakery-worthy results. Topped with a swirl of luscious lemon-infused cream cheese frosting, these cupcakes deliver a refreshing burst of sunshine in every bite. Perfect for spring gatherings, summer celebrations, or any occasion that calls for a touch of brightness, this dessert will leave your taste buds singing. Garnish with extra lemon zest or slices for a beautiful and flavorful finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.5 cup buttermilk
- 0.25 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another large bowl, whisk together the melted butter, buttermilk, lemon juice, lemon zest, vanilla extract, and eggs until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.
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.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract until combined. Taste the frosting and adjust the lemon juice or powdered sugar as desired for your preferred consistency and flavor.
Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes.
Garnish with additional lemon zest, a small lemon slice, or sprinkles, if desired. Serve and enjoy!
Nutrition Facts
Calories |
5603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.6 g | 369% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 735.3 g | 267% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 580.9 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 525 mg | 40% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 917 mg | 20% | |
*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.
