Lemon Cupcakes with Cream Cheese Frosting

lemon cupcake with cream cheese frosting

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5 from 5 votes

Lemon Cupcakes with Cream Cheese Frosting

These simple lemon cupcakes are a light, fluffy, and refreshing dessert that’s perfect for any dessert table!

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 498kcal

Author: Britni Vigil

Ingredients

Cupcakes

1 ½ cup cake flour
2 tsp baking powder
½ tsp salt
½ cup butter (softened)
1 cup granulated sugar
2 large eggs
½ cup whole milk
¼ cup lemon juice
¼ tsp vanilla extract
1 TBS lemon zest

Cream Cheese Frosting

½ cups unsalted butter (softened)
8 ounces cream cheese (softened)
4 cups powdered sugar (sifted)
1 tsp vanilla extract

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
In a large bowl, whisk together cake flour, baking powder, and salt, then set aside.
1 1/2 cup cake flour, 2 tsp baking powder, 1/2 tsp salt
In a separate container combine milk, vanilla, lemon zest, and lemon juice and mix well then set aside.
Beat the softened butter and sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
1/2 cup butter, 1 cup granulated sugar
Add the eggs one at a time, until fully incorporated.
2 large eggs
Add 1/3 of the flour mixture and mix on low speed until just combined. Once combined, add 1/2 of the milk mixture and stir on low speed. Scrape the sides of the bowl and repeat this step.
Scrape the sides of the bowl then add the final 1/3 of the flour, mixing on low just until there are no lumps.
Spoon the batter into the cupcake liners and fill about 2/3 full.
Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before frosting with cream cheese frosting.

Frosting

In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
1/2 cups unsalted butter, 8 ounces cream cheese
Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
4 cups powdered sugar, 1 tsp vanilla extract
Frost cupcakes using a piping tag and your favorite piping tip.

Notes

Store the cupcakes in the refrigerator for up to a week in an airtight container.

Freeze cupcakes before frosting in an airtight freezer-safe container. When you want to thaw, simply take out of the freezer and allow the cupcakes to come to room temperature. Frost once completely thawed.

Ingredient Notes:

Whole milk - can be replaced by any other milk if whole milk is not available.
Lemon juice - use the juice from 3-4 fresh lemons to get the amount you'll need

Nutrition