These homemade lemon cupcakes are bright, fluffy, and packed with zesty flavor. Topped with a light lemon frosting, they are perfect for any sweet occasion!
I love how easy these are to whip up! Plus, every bite feels like a little sunshine party. You might just want to keep some hidden for yourself! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of the cupcakes. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend. My personal go-to is a brand like Bob’s Red Mill.
Granulated Sugar: While this recipe calls for granulated sugar, you can use coconut sugar for a slightly different flavor and a healthier twist. Just keep in mind that it might darken the color of your cupcakes a bit.
Lemon Juice and Zest: Fresh lemons are the best choice for vibrant, bright flavors. If fresh lemons are unavailable, you could use bottled lemon juice, but the taste won’t be as fresh. I always prefer zesting before juicing for the most vibrant flavor!
Butter: Unsalted butter is best for controlling the salt content. If you are dairy-free, coconut oil or vegan butter can work as substitutes, though the flavor will differ slightly.
Eggs: If you need an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or unsweetened applesauce. However, the texture may vary. I find the eggs give the fluffiest results!
How Do You Get the Perfect Lemon Curd Filling?
Making lemon curd can be tricky, but with a few simple steps, you can achieve the ideal creamy texture. The key is to whisk continually while cooking to prevent the eggs from scrambling.
- Start with a medium heat to ensure the mixture heats up evenly.
- Use a whisk to combine the lemon juice, sugar, eggs, and butter until smooth before cooking.
- Keep whisking continuously during cooking for about 8-10 minutes. You want it to thicken without boiling.
- Once thickened, remove it from the heat and let it cool before using. This prevents overcooking.
Your patience during this step will pay off with a bright and delicious filling for your cupcakes! Enjoy the burst of lemony goodness in every bite!
Homemade Lemon Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Curd Filling:
- 1/2 cup lemon juice
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter
For the Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Lemon zest and yellow sprinkles, for decoration
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare the batter, lemon curd, and frosting. You will need an additional 18-20 minutes to bake the cupcakes, and some time to cool them completely before filling and decorating. Overall, plan for roughly 1 hour and 30 minutes to whip up these zesty cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with pretty yellow cupcake liners to make them look extra special!
2. Make the Cupcake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. This adds air, making your cupcakes nice and soft! Next, add the eggs one at a time, mixing well after each addition to make sure everything blends nicely.
3. Add Lemon Flavors:
Now it’s time to give those cupcakes some zing! Stir in the lemon zest and fresh lemon juice, mixing until well combined. The fresh flavors will shine through!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour. Mix until just combined, being careful not to overmix—this ensures your cupcakes stay fluffy!
5. Bake the Cupcakes:
Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Pop them in the oven and bake for 18-20 minutes. They’re done when a toothpick inserted into the center comes out clean. Let your cupcakes cool completely on a wire rack.
6. Prepare the Lemon Curd Filling:
While the cupcakes are cooling, let’s make the lemon curd! In a saucepan, whisk together the lemon juice, sugar, eggs, and butter over medium heat. Keep whisking continuously until the mixture thickens (this should take about 8-10 minutes). Once thick, remove from heat and let it cool down to room temperature.
7. Fill the Cupcakes:
When the cupcakes are completely cool, use a knife or cupcake corer to cut a small circle out of the center of each cupcake. Carefully fill the hole with your delicious lemon curd!
8. Make the Buttercream Frosting:
To make the frosting, beat the softened butter in a bowl until creamy. Gradually add in the powdered sugar, lemon juice, and vanilla extract. Beat everything together until it’s light and fluffy; this will make a lovely, smooth frosting!
9. Frost the Cupcakes:
Now it’s time to make those cupcakes look amazing! Use a piping bag to pipe the buttercream frosting on top of each filled cupcake. You can get creative with your frosting swirl!
10. Decorate:
Finally, garnish with some lemon zest and sprinkle on some yellow sprinkles for a cheerful touch. They’ll look as good as they taste!
11. Serve and Enjoy:
These cupcakes are best served at room temperature. Enjoy the bright, zesty flavor with family and friends—they’re perfect for any occasion!
Can I Substitute Margarine for Butter?
Yes, you can substitute margarine for unsalted butter in the cupcake batter, frosting, and lemon curd. Just ensure the margarine is at room temperature for easy creaming. However, keep in mind that the flavor may slightly differ since butter has a richer taste.
How Can I Make These Cupcakes Gluten-Free?
To make gluten-free lemon cupcakes, you can replace the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help with structure. You may have to adjust the liquid slightly, so start with less milk and add more if the batter seems too thick.
What’s the Best Way to Store Leftover Cupcakes?
Store leftover lemon cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw them overnight in the fridge before serving!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice, without any additives. The cupcakes may not taste as vibrant, but they’ll still be delicious!
