Lemon Cupcakes
Soft, fluffy lemon cupcakes made with fresh zest and juice — a light, tangy bake perfect for spring or afternoon tea.
Bright, zesty, and perfectly sweet — this lemon cupcakes recipe is a classic bake that never goes out of style. The sponge is soft and buttery with fresh lemon zest and juice for a flavour that’s both refreshing and indulgent. They’re simple to make but feel extra special, which is why they’re one of my most-requested bakes.
Whether you’re making them for a spring afternoon tea, a birthday, or just because you love lemon, these cupcakes are always a hit.
Why You’ll Love This Lemon Cupcake Recipe
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Fresh lemon juice and zest give them a natural tangy flavour.
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Soft, fluffy sponge with a light, tender crumb.
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Simple ingredients, no fancy extras needed.
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Perfect for spring, summer, or whenever you crave something bright.
Lemon Cupcakes Pro Tips
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Use fresh lemons (not bottled juice) for the best flavour.
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Rub the lemon zest into the sugar before mixing — it releases the oils and makes the sponge more aromatic.
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Don’t overmix once you add the flour — this keeps the crumb soft.
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Test doneness with a skewer: it should come out clean or with a few crumbs, not wet batter.
Ingredients I Use for Lemon Cupcakes
- Self-raising flour – Quick and convenient. If you don’t have it, add 2 tsp baking powder to 150g plain flour (though it may taste slightly bitter).
- Eggs – Always large free-range, and at room temperature so they mix in smoothly.
- Caster sugar – Also known as superfine sugar; it dissolves faster and gives a lighter crumb.
- Unsalted butter – Gives you control over salt levels. Properly softened butter makes the batter smooth and fluffy.
- Fresh lemon zest & juice – For the best flavour, always use fresh lemons instead of bottled juice. The zest carries the natural oils that really lift the taste.
Equipment I Use
See my full Cupcake Equipment Guide, but for this recipe you’ll mainly need:
- 12-hole cupcake tin
- Cupcake liners
- Mixer (stand or hand)
- Zester or fine grater
- Juicer (optional, but handy)
Frequently Asked Questions
Can I freeze lemon cupcakes?
Yes! Once cooled, wrap them individually in cling film and store in an airtight container for up to 1 month. Defrost at room temperature before decorating.
Can I use bottled lemon juice instead of fresh?
I recommend fresh lemons for the best flavour. Bottled juice often tastes flat or overly acidic.
Can I make these ahead of time?
Yes. Bake them a day ahead, keep in an airtight container, and decorate just before serving.
Final Thoughts
This lemon cupcakes recipe is one I never get tired of making. The fresh zest and juice bring a sunshine-like flavour to every bite, and the sponge is always soft and fluffy. They’re simple enough for weekday baking but special enough for celebrations.
If you’re after a light, refreshing bake that still feels indulgent, these lemon cupcakes are the perfect choice.
Lemon Cupcakes
By Caked By Rach
Ingredients
Cupcakes
- 150g Caster sugar
- 150g Self raising flour
- ¼ tspn bicarbonate of soda
- 3 Eggs
- 150g Unsalted butter (room temperature)
- Zest of one lemon
- Juice from one lemon (3 tbspn)
Metric
Lemon buttercream
- 1/2 Batch of my basic buttercream
- Zest of one lemon
- Juice from one lemon (3 tbspn)
Metric
Instructions
- Preheat the oven to 350°F (175°C) (or 320°F [160°C] for a fan-forced oven. Line a 12 hole cupcake tin with 12 liners.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on a medium speed until smooth and creamy.
- Scrape down the sides of the bowl with a rubber spatula.
- Sieve the self-raising flour and bicarbonate of soda into the bowl, add the eggs, lemon juice and lemon zest and mix on low to combine. Turn up to a medium speed and beat for 30 seconds.
- Divide the mixture between the 12 cupcake liners. They should be 3/4 full. Transfer them to the oven and bake for 18 – 22 minutes or until a skewer inserted into the centre of the cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool fully.
- To make the buttercream, follow my basic buttercream recipe and replace the vanilla extract with the lemon juice and lemon zest.
Notes & Tips
- Storage Tips These lemon cupcakes will stay fresh for 2–3 days in an airtight container at room temperature. If it’s warm, store them in the fridge but bring to room temperature before eating. For longer storage, freeze unfrosted for up to 1 month.
- Buttercream can be made in advance. It should be stored in an airtight container, lasting in the fridge for up to a month or in the freezer for up to 3 months.