Lemon purists this one’s for you – these fluffy lemon cupcakes are the real deal! Soft & fluffy cupcakes bursting with bright, zesty lemon flavor! Plus they’re made with just fresh lemons—no artificial lemon extract needed!

lemon cupcake topped with ermine cream cheese frosting and a candied lemon slice

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This lemon cupcake recipe uses cake flour for a tender crumb and whipped egg whites for an ultra-light texture, they are straight-up spring sunshine in every bite. And the frosting? It’s an ultra-creamy ermine cream cheese frosting that’s silky smooth without being overly sweet. We’re skipping the lemon juice and going straight for the good stuff: fresh lemon zest rubbed into sugar to release every bit of citrusy goodness. It’s the ultimate upgrade for any lemon dessert!

Want to take these cupcakes to the next level? A dollop of lemon curd or blueberry or strawberry compote will do the trick. Whether you’re serving them at a baby shower, bridal shower, or just celebrating this sunny time of year, these sweet and tangy cupcakes are guaranteed to steal the show!

Want more lemon desserts? Try this lemon cheesecake topped with jammy blueberries and a crumb topping, this simple lemon bundt cake or these easy air fryer lemon cheesecakes for 2!

ingredients for lemon cupcakes - lemon zest, sour cream, cake flour, eggs (separated), oil, baking powder, salt

Key Ingredients

Lemon zest. This cake flavored naturally with the zest only. This is where the fruity citrusy flavor we love lives. Save the lemon juice for some lemonade!

Cake flour. Has a lower protein content (gluten) than all-purpose flour so it will make for softer cupcakes.

Granulated sugar. Adds obvious sweetness but also helps to potentiate the lemon flavor. Avoid using brown sugar as this can weight down the bright lemony flavor

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Eggs. Separated with the whites whipped to help with leavening and also give a spongier texture to the cupcakes.

Sour cream. Complements the tang of lemon zest without making the batter too acidic. Also a way of sneaking more fat into the cupcakes to make them moist!

Oil. This fat is a liquid at room temperature so it makes the cupcakes super moist! In addition, it’s a blank canvas compared to butter and allows unadulterated lemon flavor to shine through.

Whipped cream cheese. Used in the ermine cream cheese frosting to complement the lemon cupcakes. Opt for the whipped version as it easily dissolves when making the roux paste.

Tips for the Best Lemon Cupcakes

Rub the zest into the sugar! The aroma and citrusy flavor we are chasing lives in the zest of the lemons. As more friction is applied the flavor becomes more intense. I found that rubbing the zest also contributed a little to a yellow hue in the cupcakes without the need for artificial colors or dyes!
Resist the urge to add vanilla extract. You’ll notice that vanilla extract is omitted from this recipe. Vanilla extract is a common flavoring called for in many baking recipes but I generally stay away from additional extracts in lemon cupcakes and cakes since I find that it muddies the bright citrus flavor.
Use an oven thermometer. Temperature is absolutely imperative when it comes to the outcome of baked goods. For cupcakes, I generally bake at a higher temperature for gentle doming. If the oven temperature is too low the cupcakes could not rise enough. On the other hand, if the oven temperature is too high they may rise too fast which could actually cause them to sink when removed from the oven. Too high a temperature can also dry out your lemon cupcakes
Want to go into lemon overdrive? Add the zest from one lemon when making the frosting to make lemon cream cheese frosting. Just make sure you rub the the lemon zest into the sugar for the frosting just as you do for the cake batter. This will give you maximum lemon flavor!

More Baking Tips

If you opt for imperial measurements spoon the flour into the measuring cups. This helps to prevent adding too much flour which can happen when flour is packed tightly into the measuring cups if its scooped directly from its container.

Use room temperature ingredients. Cold ingredients can prevent the batter from the batter from properly emulsifying resulting in a dense cake.

Beat the batter for a full 2 minutes. Unlike many of my other cake recipes that suggest only mixing until combined, it’s important to mix this batter for an extended period. These cupcakes use the reverse creaming method (also known as the biscuit method). Adding the fat to the dry ingredients coats the flour and inhibits excessive gluten formation. Beating for 2 minutes once the wet ingredients are added gives us control on how much gluten develops so that the cake has enough stability to rise and hold together after baking.

close up of a lemon cupcake with ermine cream cheese frosting cut in half

How to Make the Best Lemon Cupcakes!

Step 1. Preheat oven to 375 °F

Step 2. Add the egg whites to the bowl of a stand mixer and whip on high speed until frothy. Once frothy continue whipping while slowly sprinkling about tablespoon of the granulated sugar into the egg whites. Whip until the egg whites reach soft peaks. Transfer the whipped egg whites to another bowl and set aside.
The sugar helps the egg white remain stable and keep their volume once whipped.
Measuring the sugar at this step is not needed. You can simply use one scoop with coffee spoon from your already portioned granulated sugar.

egg whites whipped to soft peaks on a whisk

egg whites whipped to soft peaks in a glass bowl

Step 3. Add the granulated sugar along with the lemon zest to the now empty mixing bowl. Rub the zest into the sugar for at least 2 minutes to release the flavor. The mixture should resemble wet/kinetic sand once done.

Step 4. Add the rest of the dry ingredients (cake flour, baking powder & salt) to the sugar/zest mixture and give a quick mix to evenly distribute.

Step 5. Add the oil to your dry ingredients and beat on medium speed with a flat paddle attachment until combined. The oil will coat the flour and prevent too much gluten from developing when we mix.

reverse creaming method - beating oil with the dry ingredients for lemon cupcakes

Step 6. Add the egg yolks and the sour cream to the flour mixture. Mix at medium speed for 2 full minutes. Stop the mixer about halfway through to scrape down the sides and make sure that everything is evenly incorporated.
The extended mixing time is important for the gluten to develop. This cake batter has a higher ratio of fat to flour. Mixing for a full 2 minutes allows you to control how much gluten the cupcakes have. It also ensures that there is enough gluten so the cupcake doesn’t fall apart or sink during baking.

Step 7. Gently fold in the whipped egg whites from earlier until completely incorporated.

Step 8. Pour the cupcake batter into a cupcake pan prepared with cupcake liners. Fill them three-quarters of the way.

Step 9. Bake for 10-12 minutes at 375 °F or until the cupcake springs back when pressed lightly.

baked lemon cupcakes still in cupcake tray

How to Make the Ermine Cream Cheese Frosting

Step 1. Add the sugar, all-purpose flour & milk to a saucepan and whisk to remove any clumps.

Step 2. Add the whipped cream cheese to the saucepan and whisk over medium heat until the mixture is smooth and has a glue-like consistency.

roux base for ermine cream cheese frosting

Step 3. Transfer the roux base to a heat-resistant bowl, cover with lid or plastic wrap and refrigerate until cool. You can place it in the freezer to speed up the process but be sure to set a timer so you don’t forget it!
It’s important not to use the roux base until it has cooled completely. Doing this will cause the frosting to be greasy since it the butter may melt as it’s added.

Step 4. Once the roux base has cooled transfer it to the bowl of your stand mixer and whisk at medium-high speed. Add the butter 1-2 tablespoons at a time allowing the mixer to run until the last chunk has been completely incorporated.

Assembling your Lemon Cupcakes

Step 1. Transfer the ermine cream cheese frosting to a piping bag with your favorite piping tip. Tip: Use a coupler if you want to pipe different patterns onto the cupcakes. This is help you avoid using multiple piping bags or having to empty a piping bag before changing piping tips.

Step 2. Once the cupcakes have cooled completely, pipe the frosting on to the cupcakes in the desired shapes. These cupcakes can sit out for up to 2 hours at room temperature. After 2 hours they will need to be refrigerated since the frosting contains dairy.

Take it a step further topping with lemon curd or a little blueberry compote to make lemon blueberry cupcakes. Alternatively, you can remove a small core from the center of the cupcake filling with your desired fruit compote or preserves!