Hot Eats and Cool Reads: Perfect Lemon Cupcakes with Cream Cheese Frosting Recipe

Jul 12, 2021

Perfect Lemon Cupcakes with Cream Cheese Frosting Recipe

These fluffy and light Lemon Cupcakes topped with Cream Cheese Frosting are completely homemade and simple to make! Great for any celebration!


single cupcake close up


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cupcake with bite out of it


Sweets were never really my thing, until the pregnancy with my second daughter. She's now almost a year old and my sweet tooth still hasn't gone away.

These delightful lemon cupcakes with cream cheese frosting are the perfect cure for a sweet tooth.

The cake is light and fluffy and the cream cheese frosting is the perfect pair with the lemon.

Cream cheese frosting is my absolute favorite and I'd have no problem eating it by the spoonful at all. 

Kick up the flavor of the frosting with some lemon extract if you really want delicious lemon in every bite.

These cupcakes are perfect for a birthday party, bridal shower, baby shower or for whenever you have that sweet tooth craving. 


Keep scrolling for tips, process photos, additional fruity cupcake recipes and more! 


Thanks so much for supporting a small business and visiting our family owned blog 💕


nine frosted cupcakes with piping bag


What are the ingredients in this recipe?


ingredients photo


  • Cake flour: This flour has a lower protein content than all purpose. That protein is what becomes gluten when liquids are added. You can make a cake flour substitute with a mix of all purpose flour and cornstarch. For every cup of cake flour, measure out 1 level cup all purpose flour. Remove two tablespoons of flour and return to bag. Add two tablespoons cornstarch to the remaining flour. Whisk to combine, then sift and use as instructed in recipe.
  • Baking powder: It's a dry leavening agent, with a shelf life about 9-12 months. Baking powder is used to increase the volume and lighten the texture of baked goods by causing bubbles in a wet mixture. Baking powder is usually made with a combination of baking soda, cream of tartar and cornstarch. Once opened baking powder should be used within six months because it loses its potency and power.
  • Salt
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Granulated sugar
  • Eggs
  • Whole milk
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own vanilla here!
  • Lemon zest
  • Lemon juice
  • Cream cheese
  • Powdered Sugar: Also known as confectioners' sugar or icing sugar. It is finely ground by milling, and is used for frostings or dusted onto food to add sweetness or decoration. You can use store bought or make it yourself!


How to make:


baking process photo



Full recipe located below


Recipe tips:


  • If whole milk is unavailable, feel free to use any milk you have available. 
  • 3-4 medium lemons yield to the amount of zest and juice
  • Garnish the cupcakes with a slice of lemon, mint or lemon zest.
  • Leftover cupcakes keep well in an airtight container on the counter for 3 days and up to a week in the refrigerator. 
  • You can make a cake flour substitute with a mix of all purpose flour and cornstarch. For every cup of cake flour, measure out 1 level cup all purpose flour. Remove two tablespoons of flour and return to bag. Add two tablespoons cornstarch to the remaining flour. Whisk to combine, then sift and use as instructed in recipe.

front view of three cupcakes


More fruity cupcake recipes you might like:



You can add or substitute with these ingredients:


  • add one drop lemon extract to the frosting
  • use any milk or half and half for the frosting instead of whole milk
  • sprinkle toasted coconut on top
  • take a small scoop of cake from the center of each cupcake after baked and cooled, then add some lemon curd for filling
  • use buttercream frosting instead of cream cheese


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cupcakes next to rainbow towel


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I hope you enjoy this recipe as much as we did!


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Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes
Author: Hot Eats and Cool Reads
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

Ingredients

  • Cupcakes:
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • Frosting:
  • ½ cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups sifted powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Cupcakes:
  2. Preheat the oven to 350 degrees F and line the cupcake pan with cupcake liners.
  3. In a large bowl, whisk together cake flour, baking powder, salt, and set aside.
  4. Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
  5. Then, add the eggs one at a time, until fully incorporated.
  6. Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined.
  7. Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible.
  8. Spoon the batter into the cupcake lines and fill about 2/3 full.
  9. Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting.
  10. Frosting:
  11. In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
  12. Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
  13. Use your favorite frosting tip, I used tip 1C.

Notes:

If whole milk is unavailable, feel free to use any milk you have available. 

3-4 medium lemons yield to the amount of zest and juice

Garnish the cupcakes with a slice of lemon, mint or lemon zest.

Leftover cupcakes keep well in an airtight container on the counter for 3 days and up to a week in the refrigerator. 


Nutrition Facts

Calories

491.82

Fat (grams)

23.13

Sat. Fat (grams)

13.93

Carbs (grams)

68.85

Fiber (grams)

0.38

Net carbs

68.46

Sugar (grams)

53.97

Protein (grams)

4.12

Sodium (milligrams)

309.33

Cholesterol (grams)

91.78

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.





pinterest photo


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