Lemon Cupcakes {Easy Recipe}

Name: Lemon Cupcakes {Easy Recipe}
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 180 g Caster sugar; 180 g Butter (Room temperature); 3 Eggs; 180 g Self raising flour; 2 Lemons (Zest only); 150 g Butter; 300 g Icing sugar (Sieved); 1-2 tsp Lemon juice; 2-3 tbsp Sprinkles

These light, zesty Lemon Cupcakes are super easy to make and are finished off with a delicious lemon buttercream – a little heavenly treat baked in just 15 minutes.

Rows of lemon cupcakes on a white surface.

These fluffy Lemon Cupcakes are an adaptation of my very popular Lemon Drizzle Cake. They’re just as tasty but come packaged in very cute form.

I also wanted to add a divine topping you can sink your teeth into, making these a wonderful combination of sour and sweet, as well as super impressive for a gift, party or bake sale.

Why you’ll love this Easy Lemon Cupcakes recipe

⭐️ Quick to make (even for beginners) but look impressive

⭐️ No fancy baking equipment necessary

⭐️ Moist, zesty, fluffy and delicious

Rows of finished Lemon Cupcakes with yellow buttercream and sprinkles on top.

Sarah’s Notes

This simple Lemon Cupcake recipe comes with an incredible topping of lemon buttercream and sprinkles to give them extra flavour and the wow-factor to look at.

However, you can leave the toppings off if you prefer. They will still be delicious without.

Lemon Cupcakes Ingredients

The raw ingredients for making Lemon Cupcakes laid out on a white work surface.

For the cupcakes – Caster sugar, unsalted butter, eggs, self-raising flour (all purpose flour) and lemon zest.
For the buttercream: Butter, icing sugar and lemon juice.
To decorate: Sprinkles.

How to make Lemon Cupcakes

Cubes of butter and sugar in a glass bowl on a white surface.

1. Start by creaming your butter and sugar together, as per the full recipe below.

A cupcake batter with eggs on top in a glass bowl for a step-by-step recipe.

2. Add the eggs, sift the flour and add lemon zest. Mix until well combined.

Cupcake batter in individual cases in a tray, with an ice cream scoop adding more.

3. Line a muffin tray with cases, dollop your mixture evenly between them, then put into a preheated oven, as per the recipe below.

Icing sugar in a sieve, over a glass bowl of cake batter.

4. Now make the buttercream icing. Beat your butter, then your sieved icing sugar, and add in the lemon juice.

A glass bowl with a spoon in with cupcake mixture in a piping bag to the side.

5. Add your buttercream into a piping bag.

Two hands piping buttercream onto cupcakes, with more in the background.

6. Once the cakes are cooled, pipe on the icing and scatter over the sprinkles.

TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

How to Store

Store the cupcakes in an airtight tin or container for up to 3 days. Don’t store them in the fridge or they will become quite hard.

Freezer You can freeze these cupcakes for another day! Make sure you wrap them tightly individually in cling film for the freezer and defrost it at room temperature before eating.

Recipe Tips

You don’t NEED any of those items to bake these Lemon Drizzle Cupcakes, but they do make it easier and help to give that really special finish.

Disposable Piping Bags – These are a must-buy if you’re planning on some cake decorating. They are so easy to use. I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option.
Piping – I used this Wilton 1M piping nozzle to get the pretty swirls of the icing and lemon curd.
Microplane Zester – My secret weapon for any recipes with citrus zest. I know I’m a wimp but I used to hate making anything with lemon zest in before splashing out on one of these. They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.
Mixer – My much loved (now 10 year old!) mixer.
Ice cream scoop – I ALWAYS use a scoop for these cupcakes to get an even size.

More easy baking recipes…

Cakes

Yoghurt Pot Cake {No Scales Needed!}

Cakes

Classic Victoria Sponge

Sweet Things

Classic Fairy Cakes

Sweet Things

Chocolate Cupcakes

FAQs

Help! My buttercream is too stiff

If you buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.

Do I have to use a piping bag for the toppings?

No, if you don’t have any you could always pop the icing on with a knife and spoon instead.

How do I keep Lemon Cupcakes moist?

Don’t over cook your cupcakes. They should be slightly golden and springy to the touch. If you aren’t sure if they are done, use a metal skewer to check. (Put your skewer into the middle of the cupcakes, it should come out clean). Also, eat the cupcakes within 2 days of baking (if they last that long!)

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

This recipe was first published here on April 16th, 2019 and was fully updated with a new and improved recipe on December 16th, 2025.

Lemon Cupcakes