Lemon Cupcakes

Oct 13, 2026 · By VanillaGoods

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A dozen unfrosted lemon cupcakes in paper liners on a cooling rack, golden domes, one split to show the crumb

Tender lemon cupcakes with zest and juice, for lemon curd centers and berry or lemon frostings.

Prep 20 min

Cook 20 min

Cooling 45 min

Total 1 hr 25 min

Yield 12 cupcakes

Diet —

Ingredients

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cupcakes

1 ½ cups (190.0 g)all-purpose flour
1 ½ tsp (6.0 g)baking powder
¼ tsp (1.5 g)fine sea salt
¾ cup (150.0 g)granulated sugar
1.0 tbsp (6.0 g)finely grated lemon zest
½ cup (113.0 g)unsalted butter, softened
2.0 (100.0 g)large eggs
1.0 tsp (5.0 ml)pure vanilla extract
⅓ cup (80.0 ml)whole milk
3.0 tbsp (45.0 ml)fresh lemon juice

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Instructions

Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Rub the sugar and zest together, then beat with the butter 3 minutes. Beat in the eggs and vanilla.
Whisk the flour, baking powder and salt; mix the milk and lemon juice. Add the flour in three additions alternating with the milk, mixing just until smooth.
Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.

Tips

Fill liners no more than two-thirds full; cupcakes that overflow lose their domes.
Cool completely before coring or frosting; warm cake melts both filling and frosting.

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Recipe FAQ

How long does it take to make lemon cupcakes?

Plan on 20 minutes of prep and 20 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.

How should I store lemon cupcakes?

Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.

Can I make lemon cupcakes ahead?

Bake a day ahead and store airtight; fill and frost the day you serve.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Tender lemon cupcakes with zest and juice, for lemon curd centers and berry or lemon frostings.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

192 Calories / serving

8.8g Fat

25.4g Carbs

3.0g Protein

13.1g Sugar

Whole recipe (12 servings): ~2304 cal · 106g fat · 305g carbs · 36g protein · 157g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.