The Best Moist Lemon Cupcakes Recipe

The best moist lemon cupcakes with lemon cream cheese frosting on top.

5 from 1 vote

These are truly the best moist lemon cupcakes you can make! They're filled with fresh lemon juice, fresh lemon zest, and results in the lightest and fluffiest cupcakes. I topped them with my simple lemon cream cheese frosting recipe that any and all lemon lovers will enjoy.

Prep Time10

Cook Time16

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 438kcal

Author: Karissa Parrish

Equipment

12-count muffin pan
Cupcake Liners
Mixing Bowls
Citrus Zester
Electric Stand Mixer

Ingredients

Lemon Cupcakes

1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup sugar
⅓ cup vegetable oil (or canola)
1 large egg, room temperature
1 large egg white, room temperature
¼ cup yogurt (plain or vanilla), room temperature
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon vanilla extract
½ cup milk, room temperature

Lemon Cream Cheese Frosting

8 ounces cream cheese, room temperature (brick-style, not spreadable)
½ cup unsalted butter, room temperature
3 ½ cups powdered sugar
2 tablespoons lemon zest
2 teaspoons lemon juice
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Lemon Cupcakes

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, lemon juice, lemon zest, and vanilla extract until combined.
Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

Lemon Cream Cheese Frosting

In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy and lump free (about 1-2 minutes).
Add the powdered sugar, lemon zest, lemon juice and vanilla extract and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Once the cupcakes have completely cooled, frost. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Add extra lemon zest to the top or a lemon wedge (optional).

Notes

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.

Fresh Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. The flavor just isn't the same and you need both the juice and zest anyways.

Decorating: I used the Wilton 1M piping tip to frost the tops of each cupcake. Feel free to decorate how you like, including the addition of sprinkles, lemon wedges, or even fresh fruit.

Storing: Place all extra cupcakes in an airtight container in the refrigerator for up to 5 days. Do not leave out at room temperature for more than 4 hours if they are frosted.

Freezing: To freeze, individually wrap each unfrosted cupcake with plastic wrap and place into a freezer-safe bag or airtight container for up to 2 months.

Nutrition