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Lemon cupcakes topped with creamy lemon frosting swirls and fresh lemon zest, arranged on a white plate.

Moist Lemon Cupcakes With Creamy Lemon Frosting - Bright, Fresh, and Easy

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Ingredients
  

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Fine sea salt
  • Unsalted butter (softened for frosting; melted or very soft for batter)
  • Neutral oil (canola, vegetable, or light olive oil)
  • Large eggs
  • Sour cream or full-fat Greek yogurt
  • Buttermilk (or milk plus lemon juice as a swap)
  • Fresh lemons (you’ll need zest and juice)
  • Pure vanilla extract
  • Cream cheese (brick style, full-fat)
  • Powdered sugar
  • Pinch of salt for frosting

Instructions
 

  • Prep your tools. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. For even baking, set ingredients out to come to room temperature, especially eggs, sour cream, butter, and cream cheese.
  • Zest and juice the lemons. Zest two lemons before juicing. You’ll need about 2 tablespoons zest and 3–4 tablespoons fresh juice split between the batter and frosting. Rub the zest into the sugar with your fingertips to release fragrant oils.
  • Mix the dry ingredients. In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Set aside.
  • Start the batter. In a large bowl, combine the lemon-zested sugar (about 3/4 cup) with 1/4 cup very soft or melted unsalted butter. Beat until slightly fluffy. Add 1/4 cup neutral oil and mix until smooth.
  • Add eggs and flavorings. Beat in 2 large eggs one at a time until fully incorporated. Mix in 1 teaspoon vanilla extract and 1 tablespoon fresh lemon juice.
  • Add moisture boosters. Stir in 1/3 cup sour cream and 1/3 cup buttermilk. The mixture may look a little curdled from the acid—this is normal.
  • Combine wet and dry. Add the dry ingredients to the bowl and mix on low just until barely combined. Avoid overmixing. Fold in another tablespoon of lemon zest if you love extra citrus punch.
  • Fill and bake. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  • Cool properly. Let cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting. Warm cupcakes will melt frosting.
  • Make the frosting. Beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth and creamy, 2–3 minutes. Add 3 cups powdered sugar, 1–2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla, and a pinch of salt. Beat until fluffy and spreadable. Adjust consistency with more lemon juice (for tang and looseness) or more powdered sugar (for thickness).
  • Frost and finish. Swirl or pipe the frosting onto cooled cupcakes. Garnish with a little extra zest or thin lemon slices if you like. Serve at room temperature for the best texture.