The Best Lemon Cupcake Recipe Ever

Yum! 18

lemon cupcake recipeDespite the utterly freezing temperatures here in NYC, I decided 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 The Stir: 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. 

Image via dnicely/Flickr

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rapha... raphaella

Been wanting to make these for days finally made them tonight.  Thay are awesome. Didnt have lemon extract so I used the jucie of one lemon instead. Made a lemon buttercream frosting for them. Awesome awesome...thanks for the recipe!

Chris Lauer

Can you please share what delicious frosting YOU used for your lemon cupcakes? It looks so pretty. Thanks!

Chris Lauer

Can you please share what pretty frosting you used for YOUR lemon cupcakes? Thanks! Recipe too, please. :)

nonmember avatar Christine

how many cupcakes does this make? I need to make a snack for my daughter's class.

nonmember avatar Lauren

with this be enough batter for an 8" cake?

Sue Davis Lepard

No one has asked how many cupcakes this makes so I will. Also how full doo we fill cupcake liners???

Sue Davis Lepard

No answers to questions people ask is frustrating to me. Dont have a place to ask if you wont answer :)

nonmember avatar robyn

this recipe is a standard cupcake recipe. it looks like it should make 24 cupcakes. batter should be filled to 2/3. a good frosting is one 8 ounce cream cheese with one stick butter one tbsp merimgue powder and several tblsp blackberry jam. mix well add addl blaclberry jam as desired. if not sweet enough to your liking add 1/4 cup powdered sugar.

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