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4.19 from 11 votes

Lemon Cupcakes

Our simple lemon cupcakes are made from scratch and are full of flavor! Like biting into a sweet lemon. The buttercream meringue frosting is light, fluffy and not too sweet. Absolutely delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16 Cupcakes
Calories: 249kcal
Author: Eden


  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Buttercream Meringue Frosting

  • Meringue Frosting Recipe recipe here
  • 1/4 cup fresh squeezed lemon juice add lemon juice to the recipe
  • 1 teaspoon lemon extract substitue the vanilla extract for lemon in the buttercream recipe


  • Cream butter and sugar together in a mixer until light and fluffy.
  • With the blender still mixing, add in eggs one at a time.
  • Add in the lemon zest.
  • Combine the buttermilk, extracts and lemon juice in a liquid measuring cup.
  • In another bowl, add in flour, baking powder, baking soda and salt.
  • Add the dry and wet ingredients to the butter mixture by alternating them. Keep the blender on low while you add in the dry and wet ingredients.
  • Line a cupcake tin with cupcake paper and using a cookie scooper, add two scoops batter to each cupcake paper.
  • Bake in a preheated 350 degree oven for about 15-17 minutes until the middle is set. Do not overcook or cupcakes will be dry.

Buttercream Meringue Frosting

  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water.
  • Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 5 minutes. It should look like a shiny marshmallow cream. This step is very important.
  • With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
  • On medium speed, add in the lemon juice and lemon extract.
  • If the buttercream curdles or separates, just keep beating on high until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!


When making the buttercream frosting, use this recipe and add in lemon juice and lemon extract. 


Calories: 249kcal | Carbohydrates: 54g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 221mg | Potassium: 88mg | Fiber: 1g | Sugar: 38g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg