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Lemon Cupcakes

Serves 24 cupcakes Prep Time: 10 minutes Cook Time: 15-20 minutes


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups white granulated sugar
  • 4 large eggs room temperature
  • 3 tablespoons lemon zest from about 3 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  • Preheat oven to 350 degrees and fill cupcake pan with liners
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside
  • In a mixing bowl, cream the butter and sugar until light and fluffy
  • Add eggs one at a time, beating after each addition, scrape down the sides of the bowl
  • Beat in the zest and vanilla extract
  • Add dry mixture alternating with buttermilk and lemon juice, beating just until combined after each addition.
  • Divide batter into cupcake liners
  • Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center comes out clean
  • Cool on wire rack
  • Frost with fresh whip cream or frosting of your choice