Make lemon cupcakes from scratch with this easy recipe. These are perfect for Easter treats and they are great for any spring or summer time gathering.
The lemon cream cheese frosting is light and flavorful and only takes a few minutes to make.
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While my go to for desserts is usually something chocolate since that’s my husband’s favorite, sometimes I want something light and flavorful. These lemon cupcakes hit the spot!
Lemon Cupcakes for Easter
You’ll need a muffin tin and cupcake liners. I made these as full sized cupcakes, but you could also use a mini tin and liners to make bite sized treats.
After mixing all of the ingredients for the cupcakes, fill liners about 3/4 of the way full and bake for 15 to 17 minutes. If you’re using a mini muffin tin, adjust the baking time down to 10 minutes and check for doneness. Once done, remove the cupcakes from the tin and allow to cool for 30 minutes on a wire rack.
The real star of these lemon cupcakes is the frosting. I could eat it with a spoon! It’s my basic cream cheese frosting recipe with the juice from one lemon added to give it a fresh lemony flavor.
After the cupcakes have cooled, I use a small spreader knife to frost the cupcakes. You could also use a cake frosting bag and tips, but my homemade cream cheese frosting doesn’t hold its shape too well.
I use a small fork to make circular swirls on the cupcake. Nothing fancy. But if Gloria had been here when I was decorating these, she would have made them look much fancier. She’s great at that.
To make these fun for Easter, add sprinkles. You can never go wrong with sprinkles! I like the spring sprinkle mix from Wilton since it has both sprinkles for the grass and the eggs.
Sprinkle generously on top of each cupcake. I like to place each cupcake into a second liner before putting these out for serving.
The recipe will make 24 full sized cupcakes so you’ll have lots to share! They can be stored in an airtight container for 3 days.
There is always something about springtime that makes me want fruity desserts. I think lots of people feel the same. Light, flavorful, fruity treats are just right for Easter.
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Lemon Cupcakes for Easter
Supply List for Baking & Frosting Lemon Cupcakes
- Cupcake Liners
- Muffin Tin
- Spreading Knife
- Small Fork
Lemon Cupcakes with Lemon Cream Cheese Frosting
A flavorful lemon cupcake made from scratch
- 2/3 cup All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 cup Unsalted Butter (Softened)
- 1 tsp Salt
- 1 3/4 cups Sugar
- 1 1/2 tsp Vanilla Extract
- 2 Eggs
- 1 1/4 cup Milk
- 2 1/2 tsp Lemon Extract
- 8 oz Cream Cheese (softened)
- 1/2 cup Butter (softened)
- 1 tbsp Vanilla Extract
- Juice from 1 Lemon
- 4 to 5 cups Powdered Sugar
- Easter Sprinkles (optional)
Preheat oven to 375°.
Line muffin tin with cupcake liners.
Sift flour, baking powder, and salt into a large bowl.
Beat butter about 30 seconds on the cream setting of electric mixer.
Add sugar, vanilla extract, and lemon extract to butter. Mix on medium until well combined.
Add eggs, one at a time, beating on medium for 1 minute after each egg.
Add dry ingredients and milk alternately to mixture, beating on medium after each addition.
Fill cupcake liners about 3/4 full.
Bake for 15 minutes. Check for doneness with toothpick inserted into center. Continue baking at one minute increments until done.
Remove cupcakes from tin and allow to cool on wire rack for 30 minutes.
Cream Butter and Cream Cheese together in larger mixing bowl.
Add sugar 1 cup at a time, beating on medium after each addition.
Add vanilla extract and beat for 30 seconds on medium.
Squeeze the juice from one lemon and add to frosting mixture. Beat on medium for 30 seconds.
Spread frosting generously on each cupcake. Use a small fork to make circular swirls. Top with sprinkles if desired.
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