Lemon Cupcakes

Lemon Cupcakes-Moist cupcakes with a hint of lemon and topped with a lemon butter frosting.

homemadelemoncucakesLemon Cupcakes are perfect for bridal and baby showers. They are so light and yummy. It seems that I am starting to enjoy lemon desserts more than I use to.  I have always liked  lemon desserts but never would’ve  picked a lemon dessert over a chocolate one. However, that seems to be changing.  I think I really like the freshness that the lemon flavor provides. 


Lately, when trying to think of recipe ideas or just an idea of what to bake I keep gravitating to lemon flavored dishes or treats. With that said, I have  more lemon recipes I’m planning to share. 🙂



These lemon cupcakes would be perfect for a bridal shower or afternoon get-together. The lemon flavor is not overpowering, but delicate enough to lightly flavor the cupcake.  It’s light and refreshing, similar to this ice cream

cupcakeshomemadeIf you are looking for a simple, yet dainty dessert then these lemon cupcakes are the perfect recipe for you!

Lemon Cupcakes


  • 1/2 cup butter
  • 3 eggs
  • 1 1/2 teaspoon lemon extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup whipping cream
  • 1/4 teaspoon lemon zest

Butter Frosting

  • 3/4 cup butter
  • about 8 cups of powdered sugar
  • 1/3 cup milk
  • 2 teaspoons lemon extract
  • 1/4 teaspoon lemon zest
  • More milk for thinning if necessary


  • Allow butter and egg to stand at room temperature for 30 minutes.
  • Line a muffin pan with cupcake liners.
  • Preheat oven to 350 degrees.
  • In a small bowl stir together flour, baking powder and salt
  • In a large mixing bowl beat butter, on medium to high speed for 30 seconds.
  • Add sugar, beating on high speed for 1 minute.
  • Scrape bowl.
  • Add eggs and lemon extract.
  • Beat until combined.
  • Alternately, add flour mixture and whipping cream to butter mixture, beating on low speed after each addition, only till combined.
  • Spoon batter into prepared muffin cups to about 3/4 full.
  • Bake for 18-20 minutes, or until toothpick inserted in centers comes out clean.
  • Cool cupcakes in muffin cups on wire racks for 5 minutes.
  • Remove cupcakes from pan and cool on wire racks.


  • Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
  • About 1 minute.
  • Gradually add 2 cups of powdered sugar, beating well.
  • Slowly beat in in the 1/3 cup of milk, lemon extract and lemon zest.
  • Gradually beat in the remaining powdered sugar.
  • Beat in additional milk until frosting reaches desired spreading consistency.
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