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Southern Lemon Cupcakes

I have a secret: up until recently, I wasn’t a huge fan of lemon desserts. My hubby loves them, but I have just never been a huge lemon fan. It must have something to do with the pregnancy cravings, but lately I have started loving all things lemon. We don’t make dessert at our house often, usually it’s for a special occasion, but these southern lemon cupcakes are the exception – they are easy to make and light enough that you don’t feel like you are miserable after indulging in a little dessert after dinner. You can dress them up if you want to for a birthday party, or simply add a lemon slice to the top for a fun summer dessert.

Southern Lemon Cupcakes


Cupcake Ingredients :

  • 1 stick 1/2 C unsalted sweet cream butter, softened
  • 1 C sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 C whole milk
  • zest + fresh juice of two 2 large lemons

Lemon Frosting :

  • 1 C unsalted sweet cream butter softened
  • 2 1/2 C powdered sugar
  • 1 tsp vanilla
  • 1 zest and juice from 1 large lemon
  • 1 tsp pure lemon extract
  • 3-5 TBSP heavy whipping cream
  • 1 Disposable piping bag fitted with a medium star tip
  • 2 lemons sliced into quarters


  1. Preheat the oven to 350 degrees
  2. Using stand mixer beat the butter and sugar together until creamed.
  3. Add eggs and vanilla. Beat until everything is combined
  4. In a medium bowl, combine together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients Continue to beat until combined, batter will be thick.
  6. Beat in the milk, lemon zest, and lemon juice on low speed until just combined.
  7. Spoon batter evenly into the cupcake liners, filling them about 2/3 full.
  8. Bake for about 21 minute or until a toothpick inserted in the middle will come out clean when done.
  9. Remove from the oven and allow to cool completely before frosting.
  10. Frosting Directions:
  11. Using a standing mixer, cream together the butter, powder sugar, vanilla, lemon zest and juice, lemon extract and heavy whipping cream
  12. Mix on medium speed until combined, creamy and stiff
  13. Scoop the frosting into the piping bag and pipe frosting onto cooled cupcakes
  14. Top with lemon slices

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