Refresh your celebrations with sweet, golden, and zesty Lemon Cupcakes.
Picture this—a picnic birthday party with family and friends drenched in summer sunlight. Pre-teens play games on the lawn while the elders exchange stories from “the good old days.” It’s a precious picture, isn’t it? But it’s missing one toothsome thing … your homemade lemon cupcakes!
Puffed up to perfection, lemon cupcakes are a snazzy way to satisfy everybody’s sweet tooth while celebrating a special occasion. It could be a birthday, anniversary, wedding, or graduation. No matter what day it is, these fluffy and refreshingly zesty mini cakes are bound to please a crowd.
They’re made with simple, staple ingredients and take less than an hour to craft. So whether you’re a novice or master baker, luscious lemon cupcakes are a bright and beautiful treat to add to your personal cookbook.
Are Lemon Cupcakes Healthy?
As a sugary and carb-rich dessert, lemon cupcakes aren’t particularly nutritious. They are, however, a great treat to enjoy, in the right portions, on special occasions. You are also more than welcome to make necessary adjustments for certain diets. Gluten-free folk will want to use a 1:1 gluten-free flour. For those who want to cut back on calories, exchange sugar for a granulated sweetener like stevia or erythritol.
The Sweet Little History Of Cupcakes
Although cupcakes might seem like a newer culinary creation, the very first recipe for “soft cakes in little pans” was printed in 1796 in American Cookery by Amelia Simmons. In 1828, a similar recipe by Eliza Leslie used the name “cupcake” for the very first time. Since then, across generations, the humble cupcake has become a foundational aspect of easy and affordable American baking.
FAQs & Tips
Once cooled and frosted, lemon cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. Alternatively, keep them unfrosted, deposit them in a freezer-safe bag, and freeze for up to 3 months. Make sure to thaw them in the fridge overnight before frosting and serving the next day.
This recipe calls for half a cup of room-temperature Greek yogurt, which enhances the fluffiness of the cupcakes while they cook due to its acidity. The final result is a perfectly puffed cupcake that’s scrumptiously satisfying to bite into. This is also helpful if you’d like to stuff the inside with filling using a pointed frosting tip.
To prevent dense, dry, or crumbly cupcakes, make sure not to overmix the batter. Mix only until everything is blended smoothly together. The more air bubbles it has, the better.
Serving Suggestions
Surprisingly, lemon cupcakes can be savored with many different kinds of toppings. For your first batch or two, try fluffy Greek Yogurt Frosting, Cheesecake Fluff, or Candied Lemon Slices. Want to jazz up your cupcakes by filling them with Strawberry Chia Jam? Use a straw to hollow out a tube-shaped hole in the center, and use a bag with a pointed frosting tip to fill the cupcake’s center. Strawberry and lemon are a refreshingly sunny combo!
These fluffy and luscious cupcakes can also be washed down nicely with freshly squeezed Lemonade or a Tropical Smoothie.
Lemon Cupcakes
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 pinch kosher salt
- 3/4 cup vegetable oil
- 2 large eggs room temperature
- 1/2 cup Greek yogurt room temperature
- 1/4 cup whole milk warm
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup granulated sugar
- Frosting of choice for decorating
Instructions
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Preheat oven to 375°F. Line a cupcake tin with paper liners.
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Sift together flour, baking soda, baking powder, and salt in a large bowl.
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In a separate bowl, whisk together oil, eggs, yogurt, milk, zest, lemon juice, and sugar until smooth.
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Add wet ingredients to dry ingredients and mix until just combined.
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Fill cupcake liners 3/4 full and bake for 13-17 minutes or until a toothpick inserted comes out clean. Once cool, decorate with preferred frosting.
Nutrition
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