The Best Lemon Cupcake Recipe Ever

lemon cupcake recipe

Despite the utterly freezing temperatures here in NYC, I was in the mood for something "refreshing" yesterday. You can use the word "refreshing" describe cupcakes, right? I whipped up a batch of these lemon cupcakes, friends, and let me tell you: Tas-tee. These bad boys are a truly delicious treat -- light, airy, perfectly sweet -- and they're incredibly easy to whip up by yourself or with the kids. I highly advise you to try them. Side note: totally bringing these to the next party I'm invited to. Will someone have a party?

More from CafeMom: Fabulous Lemon Cheesecake Bar Recipe That's Too Easy Not to Make

Lemon Cupcakes


  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • lemon zest from two lemons
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract


1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

2. Sift together the flour, baking powder, and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

7. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed. Place the batter into the cupcake tins.

8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch -- a thin knife inserted into the centers should come out clean. Cool on wire rack.

9. Frost with frosting of choice. 

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