Easy Lemon Cupcakes

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These easy lemon cupcakes have a soft crumb and plenty of fresh lemon flavor, and the mascarpone frosting adds a creamy finish that works really well with the citrus.

One of my favorite parts about this recipe is the extra lemon juice added to the warm cupcakes right after baking. It is a simple step, but it gives them a brighter lemon flavor. They are great for spring, Easter, birthdays or whenever you are in the mood for homemade cupcakes with a fresh citrus twist.

How to make lemon cupcakes

Here are a few things to know before you start:

Common questions

Tips for the best results

• Let the butter and eggs sit at room temperature for about 1 hour before you start. Ingredients at the same temperature mix more smoothly and help make a better batter. If cold eggs hit softened butter, the mixture can look curdled. It is still usable, but room-temperature ingredients help avoid that.
• To intensify the lemon flavor, I pour freshly squeezed lemon juice over each cupcake as soon as they come out of the oven. I do the same when making my lemon lavender loaf, and it makes a real difference there too.
• If you use salted butter, skip the pinch of salt.
• I used about ¼ teaspoon vanilla extract. Start with that, then taste the frosting and add more if needed.
• Use freshly squeezed lemon juice for the best flavor.

More lemon desserts you might like

• Lemon Blueberry Poke Cake: Light sponge, blueberry sauce and ricotta frosting.
• Lemon Tart: A reader favorite on the blog.
• Lemon Posset: A simple choice if you like individual desserts.
• Lemon Curd Dessert Cups: A simple make-ahead dessert with bright lemon flavor and creamy layers.

Print Pin Rate

4.88 from 8 votes

Easy Lemon Cupcakes Recipe

Soft and homemade, these lemon cupcakes are full of fresh lemon flavor and topped with creamy mascarpone frosting.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Julia

Ingredients

1x2x3x

USMetric

For the lemon cupcakes:

• ▢ 3 small lemons juice only (see note 2)
• ▢ 1 stick unsalted butter softened
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ ¾ cup all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ salt a pinch

For the mascarpone frosting:

• ▢ ½ cup powdered sugar
• ▢ 9 ounces mascarpone cheese
• ▢ 4 ounces cream cheese
• ▢ ¼ teaspoon vanilla extract
• ▢ 1 tablespoon lemon juice

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Instructions 

For the cupcakes:

• Preheat the oven to 350°F (180°C).
• Juice all 3 small lemons and remove any seeds. Set aside.
• In a mixing bowl, beat 1 stick unsalted butter and ½ cup granulated sugar with a hand mixer until creamy, about 2 to 3 minutes. Add 2 large eggs and mix well.
• In a separate bowl, combine ¾ cup all-purpose flour, 2 teaspoons baking powder, and salt. Add this to the batter and mix until smooth. Finally, pour in ¼ cup of the lemon juice and mix again.
• Place cupcake liners in a muffin tray. If you do not have one, place double liners on a baking sheet. Spoon the batter into the liners and bake for 12 to 15 minutes, or until a skewer inserted into the center comes out clean.
• Remove them from the oven and, while still hot, pour about ½ teaspoon of the remaining lemon juice over each cupcake. Let them cool completely.

For the mascarpone frosting:

• In a medium mixing bowl, combine the ½ cup powdered sugar, 9 ounces mascarpone cheese, 4 ounces cream cheese, ¼ teaspoon vanilla extract and 1 tablespoon lemon juice. Beat with a hand mixer until smooth and creamy.

Assemble:

• Pipe the frosting over the cooled cupcakes using a piping bag, with or without a piping tip.

Notes

1. All-purpose flour (US) = Plain flour (UK).
2. You will need about ¼ cup lemon juice for the batter, plus extra to spoon over the warm cupcakes and for the frosting.
3. Baking time may vary slightly depending on your oven. Start checking at 12 minutes by inserting a skewer or toothpick into the center of a cupcake. If it comes out clean, they are ready.
4. The lemon juice in the frosting can be omitted if you prefer a milder flavor.
5. The frosting makes enough for 10 to12 cupcakes when piped as shown on the photos. For a more generous amount, I suggest doubling the ingredient amounts.
6. You can adjust the amount of sugar in the frosting to suit your taste.
7. This recipe makes about 10 to 12 cupcakes, depending on how full you fill the liners.

Nutrition

Calories: 297 kcal (15%), Carbohydrates: 23 g (8%), Protein: 4 g (8%), Fat: 21 g (32%), Saturated Fat: 13 g (81%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 82 mg (27%), Sodium: 56 mg (2%), Potassium: 141 mg (4%), Fiber: 1 g (4%), Sugar: 14 g (16%), Vitamin A: 711 IU (14%), Vitamin C: 15 mg (18%), Calcium: 83 mg (8%), Iron: 1 mg (6%)

Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.

Course: Dessert

Cuisine: American

Did you make this recipe?I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.

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