Lemonade Cupcakes

If there’s one flavor that instantly reminds me of summer afternoons, it’s lemonade. Not the bottled kind — I’m talking about real lemons, freshly squeezed, zesty, sweet, and just a little tart. The kind you sip from a sweaty glass while hiding from the sun under a big old mango tree (or maybe that’s just how I grew up).

These lemonade cupcakes are basically that feeling, baked into a soft, delicate little cake. Light, fluffy, and filled with bright lemon flavor, both in the sponge and in the frosting, these are my go-to treat anytime the temperature rises. And yes, they’re made entirely from scratch — but don’t worry, they’re way easier than they sound.

Why These Cupcakes Are My Summer Favorite

Every summer I find myself making some version of a lemon dessert. From lemon bars to frozen lemonade pie, that citrusy kick just works when it’s too hot to think. But these cupcakes? They’re special. They’re the kind of thing you make for a picnic, a baby shower, or just to treat yourself on a weekday afternoon when you’re wilting in the heat.

I started making these after one too many disappointing “lemon-flavored” cupcakes that tasted more like vanilla with a whisper of lemon. This version doesn’t hold back. There’s real zest, real juice, and a buttercream that tastes like lemonade in frosting form. They’re light enough to not feel heavy, but still rich enough to feel like a treat.

Making the Cupcakes From Scratch (Don’t Stress It)

I know the idea of baking from scratch can feel a bit much — especially if you’re used to reaching for a box mix — but trust me here. These cupcakes don’t require anything fancy, and the steps are actually pretty straightforward.

Here’s what you’ll need for the cake batter:

• Butter (unsalted, softened)

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder + a pinch of salt

• Fresh lemon juice + zest (the more fragrant, the better)

• Milk

Step-by-step walk-through:

1. Cream the butter and sugar.
This is the part that makes your cupcakes light and fluffy, so don’t rush it. I usually beat mine in a stand mixer for 3–4 minutes until the mixture turns pale and fluffy. That’s how you know it’s ready for the eggs.

2. Add the eggs and vanilla.
Crack them in one at a time and keep mixing. The batter might look slightly separated at first — don’t panic, it comes together once you add the dry ingredients.

3. Combine dry ingredients.
Whisk together flour, baking powder, and salt in a separate bowl. Add it to the wet ingredients in small batches. You don’t want to dump it all in at once or you’ll be fighting flour clouds and clumpy batter.

4. Add the lemon and milk.
Now for the fun part — mix in the fresh lemon zest and juice, followed by the milk. Just a quick mix here to bring it together. Don’t overdo it — overmixing leads to tough cupcakes, and nobody wants that.

5. Bake.
Scoop the batter into lined cupcake tins, filling each about 2/3 of the way. I use a cookie scoop to keep things even. Bake at 350°F for around 20–22 minutes. You’ll know they’re done when the tops bounce back slightly or a toothpick comes out clean.

That Lemon Buttercream You’ll Want to Eat with a Spoon

Let’s be honest — as good as the cupcakes are, the frosting is what people remember.

This lemon buttercream is rich, creamy, and packed with that punchy lemon flavor. It’s the kind of frosting that makes you want to lick the bowl clean — which, yes, I absolutely do.

What goes into it:

• Softened unsalted butter

• Powdered sugar

• Lemon zest and juice

• Lemon extract (for an extra boost)

• A splash of vanilla

• Heavy cream to get that perfect silky texture

How to make it:

Start by beating the butter until smooth and light. Then gradually add the powdered sugar — I usually do it in thirds to avoid a sugar explosion.

Once that’s mixed in, add your lemon zest, juice, lemon extract, and vanilla. Taste it. If you want it more lemony, go for it. Finally, add the heavy cream a tablespoon at a time until the texture is thick but spreadable. You can spoon it on or pipe it with a star tip — both look great.

Decorating Tips (Optional, but Fun)

Once your cupcakes have cooled completely — I mean completely, or you’ll melt the frosting — go ahead and frost them.

I like to pipe a tall swirl using a piping bag and a big star tip. Then, for a bit of flair, I pop a small lemon wedge or a paper straw piece on top. You could also sprinkle on a bit of crushed lemon candy if you’re feeling playful.

How to Store Them (If You Don’t Eat Them All Right Away)

• Fridge: These cupcakes keep well for 3–4 days in the fridge in an airtight container. Just bring them to room temperature before serving so the buttercream softens up again.

• Freezer: You can freeze the unfrosted cupcakes for up to a month. Just thaw and frost fresh.

Yield: 12

Lemonade Cupcakes

Print

These bright, citrusy lemonade cupcakes are soft, fluffy, and bursting with fresh lemon flavor. Perfect for sunny days, bake sales, or whenever you want a little zing in your dessert lineup.

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

For the cupcakes:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ½ cup whole milk
• Zest and juice of 2 large lemons

For the frosting:

• 1 cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract
• Zest and juice of 1 large lemon
• 1 teaspoon lemon extract
• 3 to 5 tablespoons heavy cream (adjust for consistency)

Optional for garnish:

• Lemon slices, quartered
• Piping bag with medium star tip

Instructions

1. Making the cupcakes: Start by preheating your oven to 350°F and lining a cupcake tray with paper liners. In a large mixing bowl or stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs and vanilla, beating until everything is smooth.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the butter mixture. The batter will be thick, but don’t worry — that’s exactly what you want.
3. Next, pour in the milk, followed by the lemon juice and zest. Mix on low just until the batter comes together. Scoop the batter evenly into the prepared liners, filling each about two-thirds full.
4. Bake for around 20–21 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
5. Making the frosting:In a clean mixing bowl, whip together the softened butter, powdered sugar, vanilla, lemon zest and juice, lemon extract, and heavy cream. Beat on medium until the frosting becomes thick, creamy, and holds its shape.
6. Spoon the frosting into a piping bag and pipe it onto the cooled cupcakes in pretty swirls. Top each one with a small slice of lemon for a little extra flair.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 421Total Fat 19gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 81mgSodium 219mgCarbohydrates 60gFiber 1gSugar 45gProtein 4g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Final Thoughts

These lemonade cupcakes really do taste like summer in dessert form. Whether you’re bringing them to a cookout or just baking for fun on a Sunday afternoon, they’re bound to bring a smile. I’ve made these with my niece on her school break, and once even baked a double batch for a friend’s bridal shower — they disappeared in minutes.

Try them once, and I think you’ll start making them a summer ritual too.

Try other Cupcake recipes:

• Key Lime Cupcakes
• Healthy Vanilla Cupcakes
• Vegan Gluten Free Vanilla Cupcakes