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Lemonade Cupcakes with Lemon Frosting

Light and fluffy lemonade cupcakes topped with tangy lemon buttercream frosting—a refreshing summer dessert everyone will love!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.33 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 0.5 cup milk
Lemon Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1-2 tbsp heavy cream or milk as needed
  • pinch of salt

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Muffin pan
  • Cupcake liners
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs, vanilla, lemon juice, and zest.
  4. Alternate adding dry ingredients and milk, mixing until combined.
  5. Pour into liners and bake 16–18 minutes. Cool completely.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, zest, and cream until fluffy.
  7. Frost cooled cupcakes and garnish with lemon zest or wedges.

Notes

For pink lemonade cupcakes, add a drop of pink food coloring and a touch of raspberry extract to the frosting.