Name: Lemon Cupcakes with Lemon Cream Cheese Frosting
Prep time: 10 min
Cook time: 15 min
Ingredients: 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))

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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
Sprinkles
Spreading Knife
Small Fork