Lemon Cupcake Recipe

This lemon cupcake recipe creates soft texture, bright citrus flavor, and fluffy homemade crumbs with simple ingredients and beginner-friendly baking steps. The cupcakes stay moist, bake evenly, and work perfectly for birthdays, spring desserts, holidays, and weekend baking.

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Course: Dessert

Cuisine: American

Keyword: Lemon Cupcake Recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Calories: 250kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
hand mixer or stand mixer
cupcake tray
paper cupcake liners
zester or grater

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
2 tbsp fresh lemon juice
1 tbsp fresh lemon zest
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the butter and sugar until light and creamy.
Add the eggs, milk, oil, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter becomes smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18–22 minutes or until the tops are lightly golden and a toothpick comes out clean.
Allow the cupcakes to cool completely before frosting and serving.

Notes

Use fresh lemon juice and lemon zest for the brightest citrus flavor. Avoid overmixing the batter to keep the cupcakes light and fluffy. Let the cupcakes cool completely before frosting.

Nutrition