If you’re looking for a dessert that’s light yet indulgent, look no further than these soft butter lemon cupcakes. With bright citrus flavor from real lemon juice and zest, these cupcakes strike the perfect balance between sweet and tangy. Their buttery crumb and velvety lemon frosting make them ideal for birthdays, springtime brunches, or anytime you need a refreshing treat.
As a chef, I’ve tested many lemon bakes, but these cupcakes remain a crowd favorite for their melt in your mouth texture and vibrant flavor. Let’s walk through exactly how to make these bakery style cupcakes at home no fancy gear required!
Why You’ll Love These Cupcakes
- Bright lemon flavor: Fresh zest and juice in both the cake and frosting.
- Soft, buttery crumb: Thanks to creamed butter and the perfect flour ratio.
- Velvety lemon buttercream: Silky and citrusy without being too sweet.
- Perfect for any occasion: From tea parties to picnics or simple weeknight baking.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| All purpose flour | 1 ½ cups (192g) |
| Baking powder | 1 tsp |
| Baking soda | ¼ tsp |
| Salt | ½ tsp |
| Unsalted butter (room temp) | ½ cup (115g) |
| Granulated sugar | 1 cup (200g) |
| Eggs (room temp) | 2 large |
| Vanilla extract | 1 tsp |
| Lemon zest | 1 tbsp |
| Lemon juice (fresh) | 2 tbsp |
| Whole milk (room temp) | ½ cup (118ml) |
Step by Step to Make Soft Butter Lemon Cupcakes
1: Preheat and Prep Your Tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Let all your ingredients come to room temperature this ensures smooth batter mixing.
2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Set this aside while you cream the butter and sugar.
3: Cream Butter and Sugar
- In a large bowl, beat the butter with sugar using a hand mixer or stand mixer until pale and fluffy about 3 minutes.
- This creates the tender, airy texture we want in the cupcakes.
4: Add Eggs and Flavorings
- Beat in the eggs one at a time, mixing well after each.
- Add the vanilla extract, lemon zest, and fresh lemon juice. Mix until fully combined.
5: Combine Wet and Dry
- With the mixer on low speed, add half of the dry ingredients to the wet mixture.
- Pour in the milk, then finish with the remaining dry ingredients. Mix until just combined do not overmix.
6: Fill and Bake
- Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden.
7: Cool Before Frosting
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost only when they’re fully cool to prevent the buttercream from melting.
How to Make the Lemon Buttercream Frosting
1: Start with Room Temperature Butter
- Place 1 cup (227g) of unsalted butter in a large bowl. It should be soft enough to press your finger into, but not melty.
- Beat the butter on medium speed for 2-3 minutes until it’s smooth and creamy. This ensures a fluffy base.
2: Add Powdered Sugar Gradually
- Sift 3 ½ cups (392g) of powdered sugar to remove any lumps.
- With the mixer on low, add the sugar ½ cup at a time, mixing well after each addition to prevent clouding your kitchen in sugar dust.
3: Mix in Flavor
- Once the sugar is incorporated, add 2 tablespoons of fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and a pinch of salt.
- Beat on medium high speed until the frosting is smooth, fluffy, and slightly glossy about 2-3 minutes more.
4: Frost the Cooled Cupcakes
- Use a piping bag with your favorite tip or simply spread with a knife or offset spatula.
- Top with a sprinkle of extra lemon zest or a thin lemon slice for visual flair.
Tips for the Best Soft Butter Lemon Cupcakes
- Don’t skip the lemon zest: It adds a concentrated citrus punch that lemon juice alone can’t provide.
- Use room temperature dairy and eggs: They mix more evenly and prevent the batter from curdling.
- Cream the butter and sugar properly: This traps air for a lighter crumb.
- Don’t overmix once the flour is in: Mix just until the ingredients come together to keep cupcakes soft.
Serving Suggestions
These cupcakes shine at baby showers, brunches, and family gatherings. Here’s how I love to present them:
- Serve chilled with a side of blueberry compote.
- Pair with vanilla iced tea for a refreshing summer treat.
- Top with a swirl of lemon whipped cream for an extra fancy finish.
Can I Make These Cupcakes Ahead?
Yes! These cupcakes keep well for up to 3 days at room temperature in an airtight container. You can also make the cupcakes a day ahead and frost the next morning. The frosting can be made in advance and stored in the fridge for up to 4 days just bring it back to room temperature and beat again until soft.
How to Store and Freeze
- Unfrosted cupcakes: Store in an airtight container at room temp for 2-3 days.
- Frosted cupcakes: Store in the fridge if your kitchen is warm, but bring to room temp before serving.
- To freeze: Wrap unfrosted cupcakes individually in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge or 1 hour at room temp before frosting.
“These cupcakes are the perfect bite of sunshine. The citrus is strong without being sour, and the buttercream is so silky it melts on your tongue. A staple in my recipe book now!”
FAQs About Soft Butter Lemon Cupcakes
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for flavor, but bottled can work in a pinch. Avoid concentrated or sweetened lemon juices.
Why are my cupcakes dense instead of soft?
This could be from overmixing the batter or using cold ingredients. Be gentle when folding in flour and always use room temp dairy and eggs.
How do I get a strong lemon flavor?
Use both lemon juice and lemon zest zest provides the oils that carry most of the lemon’s aroma and intensity.
Can I make these gluten free?
Yes, substitute a 1:1 gluten free all purpose flour blend that includes xanthan gum. Results may be slightly denser but still delicious.
What’s the best way to frost them without tools?
You can use a zip top bag with the corner snipped off or simply spread the frosting using the back of a spoon. Want more family friendly desserts like this? Follow us on Facebook for daily sweet ideas and baking tricks!