5 Scrumptious Lemon Cupcakes Recipes

You know that sunshine in a bite feeling? That’s lemon cupcakes. Bright, buttery, and just tart enough to keep each bite interesting. These five recipes bring bakery level fluff and zing to your kitchen, no fussy techniques, just smart tips, bold citrus, and frosting worth licking off the spoon.

We’re going from classic, cloud soft cupcakes to blueberrystudded beauties, a poppy seed twist, a tender olive oil version, and a luxe lemon curd showstopper. Pick your vibe or bake them all for a citrusy dessert board. Ready to squeeze every last drop of flavor out of your lemons? Let’s bake.

1. Sunshine-Soft Classic Lemon Cupcakes With Silky Vanilla Buttercream

If you want the iconic lemon cupcake—soft crumb, big lemon aroma, creamy frosting—this is the one. It’s fast, foolproof, and perfect for birthdays, potlucks, or a Tuesday afternoon pick-me-up. The secret? Buttermilk for tenderness and fresh lemon zest for that pop.

Ingredients:

• 1 1/2 cups (180 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp finely grated lemon zest (about 2 lemons)
• 1 tsp pure vanilla extract

Vanilla Buttercream:

• 3/4 cup (170 g) unsalted butter, room temperature
• 2 1/2 cups (300 g) powdered sugar, sifted
• 1 1/2 tsp pure vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch fine sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a second bowl, whisk eggs, buttermilk, melted butter, lemon juice, lemon zest, and vanilla until smooth.
4. Pour wet into dry and whisk just until combined. Don’t overmix—some tiny lumps are fine.
5. Divide batter evenly among liners (about 3/4 full). Bake 16–19 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
6. Cool in pan 5 minutes, then transfer to a rack to cool completely.
7. Make buttercream: Beat butter until fluffy, 2 minutes. Add powdered sugar, vanilla, 2 tbsp cream, and salt; beat 2–3 minutes until silky. Add more cream if needed.
8. Frost cooled cupcakes with a swoop or piping. Add a sprinkle of zest for extra flair.

Serve with tea or sparkling lemonade for the ultimate citrus pairing. Want more lemon? Swap the vanilla in the frosting for 1 tsp lemon extract. Or fill with store-bought lemon curd for a quick upgrade—trust me, it’s a crowd-pleaser.

2. Blueberry Burst Lemon Cupcakes With Lemon Cream Cheese Frosting

These taste like a sunny afternoon picnic: juicy blueberries tucked into lemony batter, topped with tangy cream cheese frosting. They’re gorgeous, too—the berries dot each cupcake with jammy pockets of color. Perfect for brunch or baby showers.

Ingredients:

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) plain Greek yogurt or sour cream, room temperature
• 1/3 cup (80 ml) neutral oil (canola or grapeseed)
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup (150 g) fresh blueberries (or frozen, unthawed)
• 1 tbsp flour (for tossing blueberries)

Lemon Cream Cheese Frosting:

• 6 oz (170 g) cream cheese, room temperature
• 1/2 cup (115 g) unsalted butter, room temperature
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• 1 tsp lemon zest
• 1–2 tbsp fresh lemon juice
• Pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk eggs, yogurt, oil, lemon juice, zest, and vanilla until smooth.
4. Fold wet into dry with a spatula until just combined.
5. Toss blueberries with 1 tbsp flour, then gently fold into batter.
6. Fill liners 3/4 full. Bake 18–20 minutes, until tops are set and lightly golden.
7. Cool completely before frosting.
8. Frosting: Beat cream cheese and butter until creamy, 2 minutes. Add powdered sugar, zest, lemon juice, and salt; beat until fluffy and pipeable.

Top each cupcake with a few fresh blueberries and a tiny lemon zest confetti. For a bakery vibe, use a large round tip for smooth swirls. No blueberries? Swap in raspberries or blackberries—seriously, any juicy berry works.

3. Lemon Poppy Seed Cupcakes With Bright Lemon Glaze

Meet the cupcake cousin of your favorite lemon poppy seed muffin—lighter, softer, and glazed with a glossy, puckery coating. These are ideal when you want lemon-forward flavor without heavy frosting. They’re also fantastic for coffee breaks and brunch spreads.

Ingredients:

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tbsp poppy seeds
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/4 cup (60 ml) neutral oil
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract

Lemon Glaze:

• 1 1/4 cups (150 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1–2 tsp milk, as needed

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
2. Whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. Whisk eggs, milk, oil, lemon juice, zest, and vanilla in a separate bowl.
4. Combine wet and dry just until smooth. Divide batter between liners.
5. Bake 16–18 minutes, until lightly golden and a toothpick comes out clean.
6. Cool 10 minutes on a rack.
7. Glaze: Whisk powdered sugar with lemon juice and zest until thick but pourable. Add milk if needed.
8. Spoon glaze over slightly warm cupcakes; let drip down the sides for that glossy finish.

Let the glaze set for 20 minutes before serving. Add a pinch of cardamom to the batter for a perfumed twist. If you’re team extra-crunch, sprinkle a few poppy seeds on the wet glaze—tiny crunch, big visual payoff.

4. Olive Oil Lemon Cupcakes With Whipped Mascarpone

These are wildly tender with a subtle fruitiness from good olive oil—think European café dessert. They’re not overly sweet, and the whipped mascarpone topping keeps things light and elegant. Date night, dinner party, or just because you have great olive oil to show off.

Ingredients:

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) extra-virgin olive oil (fruity, not peppery)
• 1/2 cup (120 ml) whole milk, room temperature
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract

Whipped Mascarpone Topping:

• 8 oz (226 g) mascarpone, chilled
• 1/2 cup (120 ml) cold heavy cream
• 1/3 cup (40 g) powdered sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract
• Pinch fine sea salt

Instructions:

1. Heat oven to 350°F (175°C). Line a muffin pan with 12 liners.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, olive oil, milk, lemon juice, zest, and vanilla until smooth.
4. Combine wet and dry with a spatula; mix just until combined.
5. Portion into liners and bake 17–19 minutes, until set and lightly golden.
6. Cool completely.
7. For topping: Beat mascarpone briefly to loosen. Add cold cream, powdered sugar, zest, vanilla, and salt; whip until soft, billowy peaks form (don’t overwhip).
8. Pipe or dollop the whipped mascarpone over cooled cupcakes.

Finish with a drizzle of good olive oil and a crack of black pepper for a cheffy touch. Or go sweet and sprinkle crushed pistachios. Keep topped cupcakes chilled and serve within a few hours for peak texture.

5. Lemon Curd-Filled Cupcakes With Fluffy Swiss Meringue

When you really want to impress, this is the showstopper. Tender lemon cupcakes get a hidden center of glossy lemon curd, then a cloud of torch-kissed meringue. It’s like a lemon meringue pie went to pastry school and became a cupcake.

Ingredients:

Cupcakes:

• 1 1/2 cups (180 g) cake flour (or AP flour sifted well)
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract

Quick Lemon Curd (stovetop):

• 1/2 cup (100 g) granulated sugar
• 2 large egg yolks
• 1 whole large egg
• 1/2 cup (120 ml) fresh lemon juice
• 2 tsp lemon zest
• 4 tbsp (56 g) unsalted butter, cubed
• Pinch salt

Swiss Meringue:

• 3 large egg whites
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp cream of tartar (optional, for stability)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners.
2. Make cupcakes: Beat butter and sugar until light and fluffy, 2–3 minutes. Add eggs one at a time. Mix milk, lemon juice, zest, and vanilla in a cup.
3. Whisk flour, baking powder, and salt. Alternate adding dry ingredients and the milk mixture to the butter mixture, beginning and ending with dry. Mix just to combine.
4. Fill liners 2/3–3/4 full. Bake 17–20 minutes until a toothpick comes out clean. Cool completely.
5. Make lemon curd: In a saucepan over medium-low, whisk sugar, yolks, whole egg, lemon juice, zest, and salt. Cook, stirring constantly, until thick enough to coat a spoon and reach 170–175°F (77–80°C), 5–8 minutes. Off heat, whisk in butter until smooth. Chill until set.
6. Core cupcakes: Use a small knife or cupcake corer to remove a 1-inch plug from the center. Spoon in chilled curd and cap with a bit of cake.
7. Make Swiss meringue: In a heatproof bowl over barely simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and the mixture hits 160°F (71°C), about 3–4 minutes. Transfer to a mixer and whip on high to glossy stiff peaks, 5–7 minutes. Beat in vanilla.
8. Swirl meringue on each cupcake. If you have a kitchen torch, lightly toast the edges for that golden campfire finish.

Serve the same day for the best meringue texture. No torch? Pop under the broiler for 30–60 seconds, watching like a hawk. Feeling extra? Add a tiny shard of candied lemon peel on top—instant bakery vibes.

Pro Tips For Lemon Cupcake Perfection

• Use fresh lemon zest and juice. Bottled juice can taste flat; zest adds aromatic oils.
• Room-temperature ingredients blend better and produce a fluffier crumb.
• Don’t overmix. Stir until just combined to avoid tough cupcakes.
• Check early. Ovens vary—start checking 2 minutes before the earliest time.
• Cool completely before frosting to prevent sliding and melting.

Five lemon cupcake styles, infinite excuses to bake. Whether you go classic, berry bright, poppy seeded, olive oil elegant, or curd-filled and fancy, you’re about to turn a simple citrus into pure joy. Grab a whisk, zest a lemon, and make some sunshine for your kitchen is about to smell amazing.