If you are searching for a bright and delightful dessert that feels like sunshine on a plate, this Lemon Cupcakes with Cream Cheese Frosting Recipe is exactly what you need. These cupcakes masterfully balance the zingy freshness of lemon with the smooth, tangy richness of cream cheese frosting, creating a treat that’s perfect for any occasion. Whether you’re making them for a casual afternoon tea or a festive brunch, these cupcakes never fail to bring smiles and happy taste buds around the table.
Ingredients You’ll Need
The beauty of this Lemon Cupcakes with Cream Cheese Frosting Recipe lies in its straightforward, well-chosen ingredients. Each one plays a critical role in crafting the perfect crumb, a lively lemon flavor, and that irresistibly creamy frosting. Let’s take a look at the essential elements that make this recipe shine.
- 1 1/2 cups all-purpose flour: Provides the structure that holds each cupcake together with a soft, tender crumb.
- 1 1/2 tsp baking powder: Helps the cupcakes rise for a light and fluffy texture.
- 1/2 tsp baking soda: Adds extra lift and reacts with lemon juice for a subtle tenderizing effect.
- 1/4 tsp salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth experience.
- 1 cup granulated sugar: Sweetens perfectly without overpowering the lemon’s brightness.
- 2 large eggs: Bind ingredients and contribute to the cupcake’s structure and moisture.
- 1 tsp vanilla extract: Adds subtle depth that complements the tart lemon.
- 2 tbsp lemon zest (from about 2 lemons): Packs an aromatic, citrus punch that wakes up your senses.
- 1/4 cup fresh lemon juice: Brings fresh acidity, balancing sweetness and enhancing flavor.
- 1/2 cup sour cream (or plain yogurt): Adds tang and moisture, keeping cupcakes tender.
- 1/4 cup milk: Helps achieve the perfect batter consistency.
- 8 oz cream cheese, softened: The star of the frosting, providing creamy tanginess.
- 1/4 cup unsalted butter, softened: Adds silkiness and volume to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1 tsp vanilla extract: Enhances the frosting’s flavor complexity.
- 1-2 tbsp fresh lemon juice (to taste): Gives the frosting a refreshing citrus kick.
- A pinch of salt (optional): Balances flavors and cuts through the sweetness.
How to Make Lemon Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare the Cupcake Base
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 cupcake liners. This sets the stage for perfectly baked cupcakes every single time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple mix ensures even distribution of leavening agents for a consistent rise.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy—about 2 to 3 minutes. This step is key for creating an airy cupcake texture.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with vibrant citrus flavor.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients in three parts, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined to keep the cupcakes tender without overworking the batter.
Step 6: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Prepare the Cream Cheese Frosting
Beat softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar a cup at a time, mixing well after each addition. Stir in vanilla extract and fresh lemon juice, adjusting the lemon level for your preferred brightness. If the frosting is too thick, add a little milk or extra lemon juice to reach the desired consistency.
Step 8: Frost and Finish the Cupcakes
Once the cupcakes are completely cool, generously spread or pipe the cream cheese frosting on top. Add a final flourish by garnishing with lemon zest or a thin slice of fresh lemon for that extra pop of color and flavor.
How to Serve Lemon Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Brighten the cupcakes with extra lemon zest, small edible flowers, or a tiny mint leaf for a fresh and inviting presentation. These little touches not only add visual appeal but hint at the flavors inside.
Side Dishes
Serve these cupcakes alongside a cup of hot tea, sparkling lemonade, or a light fruit salad to complement their citrus notes. The creamy frosting pairs wonderfully with fresh berries or lightly toasted nuts for texture contrast.
Creative Ways to Present
For parties, try arranging cupcakes in a pyramid on a tiered stand or display them in decorative cupcake wrappers that match your event theme. You can even use edible glitter or a dusting of powdered sugar to make them sparkle.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to preserve the freshness of the cream cheese frosting. They’ll stay delicious for up to 3 days, making it easy to enjoy a treat later.
Freezing
You can freeze the cooled cupcakes without frosting for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature before frosting and serving.
Reheating
If you prefer, warm your cupcakes slightly in the microwave for about 10-15 seconds to take the chill off before serving. Avoid heating the frosting directly as it may melt.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract can be used, but fresh lemon juice provides a brighter, more natural flavor that truly makes this Lemon Cupcakes with Cream Cheese Frosting Recipe shine.
What can I substitute for sour cream?
Plain yogurt is an excellent substitute for sour cream. It offers the same tanginess and moisture, keeping your cupcakes tender and flavorful.
How do I make the frosting thicker?
Add more powdered sugar little by little until you reach your desired consistency. If it becomes too stiff, a small splash of milk or lemon juice will help loosen it up again.
Can these cupcakes be made dairy-free?
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives. Keep in mind the texture and flavor may slightly differ but still delightful.
Is it necessary to cool cupcakes before frosting?
Absolutely! Frosting warm cupcakes causes the frosting to melt and slide off. Always wait until cupcakes are completely cool before applying frosting.
Final Thoughts
If you’re ready to bring a little sunshine to your baking, I wholeheartedly encourage you to try this Lemon Cupcakes with Cream Cheese Frosting Recipe. The balance of citrus zest and smooth frosting is simply irresistible, and once you see how easy it is to make, it’ll quickly become a go-to recipe you reach for again and again. Happy baking and even happier tasting!
Print
Lemon Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 38-40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these zesty Lemon Cupcakes topped with a smooth and tangy Cream Cheese Frosting. Perfectly moist and bursting with fresh lemon flavor, these cupcakes are ideal for any occasion that calls for a refreshing citrus treat.
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp fresh lemon juice (to taste)
- A pinch of salt (optional)
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Line the Muffin Tin: Place cupcake liners into a 12-cup muffin tin to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract, lemon zest, and lemon juice for fresh citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with sour cream (or yogurt) and milk, starting and ending with the dry. Mix gently to just combine, avoiding overmixing for tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake: Place in the oven and bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center.
- Cool: Allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make Frosting: Beat softened cream cheese and butter in a large bowl until smooth and creamy, ensuring no lumps remain.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating thoroughly after each addition to incorporate fully and achieve smooth consistency.
- Flavor Frosting: Stir in vanilla extract and lemon juice. Adjust lemon juice for desired tanginess. Add a splash of milk if frosting is too thick for easy spreading or piping.
- Adjust Consistency and Taste: For thicker frosting add more powdered sugar. A pinch of salt may be added to balance sweetness if preferred.
- Frost the Cupcakes: Once cupcakes are completely cool, generously spread or pipe the cream cheese frosting over the tops using a spatula or piping bag for a decorative finish.
- Garnish: Optionally, decorate with extra lemon zest or a small lemon slice for an elegant and fresh look.
- Serve and Enjoy: Present the cupcakes at room temperature and enjoy their delightful lemony flavor and creamy frosting.
Notes
- Do not overmix the batter to keep cupcakes tender and light.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Adjust lemon juice in frosting to control tanginess according to taste preference.
- Use fresh lemon zest and juice for the best flavor.
- Optional garnish enhances visual appeal and adds fresh lemon aroma.
