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lemon cupcakes with Easter sprinkles

Lemon Cupcakes with Lemon Cream Cheese Frosting

A flavorful lemon cupcake made from scratch

Course Dessert
Cuisine American
Keyword Easter Cupcakes, Lemon Cupcake
Prep Time 10 minutes
Cook Time 15 minutes
Cooling 30 minutes
Servings 24 cupcakes
Author Beverly


  • 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)


  1. Preheat oven to 375°.

  2. Line muffin tin with cupcake liners.

  3. Sift flour, baking powder, and salt into a large bowl.

  4. Beat butter about 30 seconds on the cream setting of electric mixer.

  5. Add sugar, vanilla extract, and lemon extract to butter. Mix on medium until well combined. 

  6. Add eggs, one at a time, beating on medium for 1 minute after each egg.

  7. Add dry ingredients and milk alternately to mixture, beating on medium after each addition. 

  8. Fill cupcake liners about 3/4 full.

  9. Bake for 15 minutes. Check for doneness with toothpick inserted into center. Continue baking at one minute increments until done.

  10. Remove cupcakes from tin and allow to cool on wire rack for 30 minutes.


  1. Cream Butter and Cream Cheese together in larger mixing bowl.

  2. Add sugar 1 cup at a time, beating on medium after each addition.

  3. Add vanilla extract and beat for 30 seconds on medium.

  4. Squeeze the juice from one lemon and add to frosting mixture. Beat on medium for 30 seconds.

  5. Spread frosting generously on each cupcake. Use a small fork to make circular swirls. Top with sprinkles if desired.