Easy Lemon Cupcakes

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Easy Lemon Cupcakes are tender, fluffy, and bursting with bright, citrusy flavor. Mixed in just one bowl and ready in under an hour, they’re the perfect quick, fuss-free treat whenever the craving strikes.

• One-Bowl Wonder: Minimal cleanup and no complicated steps.
• Fresh, Zesty Flavor: A double dose of lemon juice and zest delivers bold, refreshing citrus notes.
• Rich, Moist Crumb: Butter and sour cream create an incredibly soft, tender texture.
• Quick & Crowd-Pleasing: Ready in under an hour, easy to transport, and sure to impress.

Bold Bakers, as you prepare these light and fluffy lemon cupcakes, remember to mix your dry ingredients in one bowl and your wet ingredients in another. Gently combine them until just mixed — overmixing can make them dense, and you want every bite to stay tender and airy. You can also get a head start by making the Ermine Frosting up to 3 days ahead; just bring it to room temperature before decorating.

That’s the beauty of cupcakes — they’re simple, nostalgic, easy to transport, and always a hit. Whether you’re baking for a party, a picnic, or just because, there’s something joyful about peeling back the liner and tasting a burst of flavor. These easy lemon cupcakes are no exception, packing bright, citrusy goodness into every bite. And if you’re craving variety, you’ll love the indulgent Chocolate Fudge Cupcakes, classic Vanilla Cupcakes, or Strawberry Cupcakes . Each one puts a playful, crowd-pleasing twist on a timeless treat.

Bold Bakers Loved This!

“I love this recipe! It’s the perfect amount of cupcakes for our family and they are so fresh-tasting! Perfect for spring and summer.
I mixed everything in the 4-cup microwave safe measuring cup I used to melt my butter. It made dividing the batter into the cupcakes super easy and it was so nice not to have to wash 2 bowls.” — Junepbug

“Loved these lemon cupcakes. I often find that lemon recipes are not very lemony but this cake was very good.” — Sharon

IMPORTANT NOTE: This recipe was improved and updated on 4/17/2025, to include NEW step-by-step photography, substitutes of key ingredients, the best icing for lemon cupcakes, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

• What are One-Bowl Lemon Cupcakes?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make One-Bowl Lemon Cupcakes
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• What Icing is the Best on Lemon Cupcakes?
• FAQs
• More Lemon Recipes

What are Easy Lemon Cupcakes?

• Easy Lemon Cupcakes are beautifully moist single-serving treats with a bright, citrus flavor. The “one-bowl” aspect refers to the fact that all the ingredients are mixed together in a single bowl.
• Streamlined steps make this easy lemon cupcake recipe a snap because there’s no need to mix wet and dry ingredients separately or cream the butter and sugar with an electric mixer.
• Sour cream not only gives these cupcakes unparalleled moisture, but its acid content tenderizes the gluten, ensuring a delicate crumb. The fresh lemon juice also does double duty by bringing vibrant tartness and reducing the gluten’s strength, making the cupcakes delectably light.
• Before the medieval period, lemons were viewed primarily as medicinal. Lemon Posset, still a favorite English dessert, became popular during the Renaissance. Lemon Meringue Pie debuted in the 1800s, and Lemon Bars and Lemon Chiffon Pie were just two 20th-century recipes developed to satisfy lemon dessert lovers.

Tools You Need

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Kitchen scale (optional)
• Whisk
• Citrus zester
• 12-cup cupcake pan
• Cupcake liners
• Toothpicks
• Wire rack

Make it Bolder!

For an extra lemony treat, use a cupcake corer to remove the middles, fill the center of the cupcakes with Gemma’s Whole Lemon Curd, place the tops back on, and frost. Lemon curd-filled cupcakes will need to stay refrigerated in an airtight container.

Key Ingredients and Why

Egg

• The egg emulsifies the ingredients in the batter, blending them together into a cohesive whole. Additionally, they contribute to the tenderness, moisture, aeration, emulsification, and structure of the cupcakes.
• Importantly, unless specified, eggs should always be at room temperature.

Sour cream

• Acidic sour cream tenderizes the batter, giving the cupcakes an irresistibly plush texture.
• The sour cream also adds a touch of pleasant tanginess.
• Use our easy recipe to make your own sour cream!
• You can use Greek yogurt if you don’t have sour cream.

Whole Milk

• Use whole milk in this recipe to give the richest flavor.
• Additionally, whole milk contributes to the batter’s moisture and gives the cupcakes a tender and delicate crumb.
• Milk also reacts with baking powder, giving the cake a light, airy rise.
• Substitutes: you can use full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk.

Lemon juice

• While the lemon zest boosts the flavor, I love adding freshly squeezed lemon juice to my cupcakes. They really get an extra zing from the tart juice.
• Lemon juice tenderizes the gluten, making the crumb softer.
• Importantly, lemon juice reacts with baking soda, creating carbon dioxide gas that makes the cupcakes rise.

Lemon zest

• Lemon zest really brightens up a recipe, and it provides a lot of lemon flavor to this cupcake without adding additional liquid (or too much sourness–lemon zest has a slightly sweeter, more floral taste than the juice)
• Additionally, lemon zest adds to the visual appeal of the cupcakes.
• I recommend investing in a citrus zester — you’ll find plenty of excuses to use one!

Butter

• The fat in butter coats the flour, inhibiting gluten formation and giving the cupcakes a beautifully light, fluffy texture.
• Melted butter contributes to a tender crumb, and using it here speeds up and simplifies the mixing process.
• I use salted butter for extra flavor but unsalted butter will also work.

All-purpose flour

• All-purpose flour has 9-11% protein content, which is the perfect amount for giving the cupcakes structure while still having a pleasing light and tender texture.
• Substitutes: You can also use gluten-free all-purpose blend or my Easy Almond Baking Mix.

Granulated sugar

• Sugar sweetens the cupcakes.
• Additionally, because sugar is hygroscopic, it attracts moisture and holds it in after baking.

Baking powder

• Baking powder gives the cupcakes a controlled rise and a stable structure. It keeps the cupcakes from being heavy and dense.
• You’ll always have baking powder and baking soda on hand when you learn How to Make Baking Powder and Baking Soda!

Baking soda

• When baking soda is combined with an acidic ingredient, like the lemon juice and sour cream in this recipe, it causes a chemical reaction that creates carbon dioxide bubbles that make the cupcakes light and fluffy.

1 recipe Lemon Ermine Frosting

How to Make One-Bowl Lemon Cupcakes

Make the batter:

1. Prep: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with 9 paper liners. Set aside.
2. Make the wet ingredients mixture: In a large bowl, whisk together the egg, sour cream, milk, lemon juice, zest and melted butter until combined.
3. Mix the dry ingredients: In a separate bowl mix the flour, sugar, baking powder, baking soda, and salt. Mix the dry into the wet until just combined.

Bake the cupcakes and cool:

4. Divide the batter evenly among the prepared baking cups about ¾ of the way full.
5. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. When cooled, frost with Lemon Ermine Frosting or frosting of your choice!

Gemma’s Pro Chef Tips

• Zap your lemons first. My trick to getting the most juice out of a lemon is to microwave it for about 20 seconds to 1 minute, depending on how ripe your lemon is.
• Make more cupcakes! This recipe yields nine cupcakes, but you can easily double the recipe if you want more!
• Take ingredients out ahead of time. As always with cakes and cupcakes, make sure all of your ingredients are at room temperature for the best results!
• Double up on lemon flavor. Our Lemon Ermine Frosting is the ideal topper for these cupcakes. It’s fluffy, full of bright flavor, and just sweet enough
• Opt for another topping. Our Best Ever Cream Cheese Frosting is also delicious on these cupcakes! Cupcakes frosted with Cream Cheese Frosting must stay refrigerated in an airtight container.
• Try this easy garnish. These cupcakes are so good that they don’t need decoration, but you can easily fancy them up with the twists you see here. Simply take a very thin lemon round, make one cut from the edge of the slice to the center, and, holding the slice with two hands, gently twist it to make a spiral.

Make Ahead & Storage Tips

• To make One-Bowl Lemon Cupcakes in advance:

  • Bake the cupcakes and store in an airtight container.

• To store leftover One-Bowl Lemon Cupcakes:

  • Store at room temperature for 2 days.
  • For longer storage, keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze unfrosted lemon cupcakes (well-wrapped in a freezer bag) for up to two months.
  • Before serving, defrost at room temperature for about one hour.
• Note that since the refrigerator can dry cupcakes out, make sure that your storage container is airtight to keep them moist!

What Icing is the Best on Lemon Cupcakes?

• Lemon Ermine Frosting

  A rich, creamy frosting with a silky texture, perfect for lemon cupcakes. Its smooth consistency and mild sweetness complement the bright citrus flavor of the cupcakes, creating a balanced and indulgent treat.

• Cream Cheese Frosting

  Classic and tangy, cream cheese frosting is an excellent match for lemon cupcakes. The cream cheese adds a slight tanginess that enhances the citrus flavor without overpowering it. This frosting is rich yet smooth, making it a crowd-pleaser.

• Whipped Cream Frosting

Light and fluffy, whipped cream frosting provides a delicate sweetness that doesn’t overshadow the zesty lemon flavor. It’s simple to make and perfect for those who prefer a lighter, less sugary topping.

• Buttercream Frosting

Rich, sweet, and smooth, buttercream frosting is a timeless option for lemon cupcakes. Its buttery flavor pairs wonderfully with the tangy lemon, and you can easily adjust the sweetness to your preference. For an extra twist, add lemon zest to the frosting.

• Swiss Meringue Buttercream

Swiss Meringue Buttercream offers a smooth, silky texture that complements lemon cupcakes beautifully. With its less sugary taste, it allows the tartness of the lemon to shine through. Add lemon zest and fresh juice to infuse it with citrus flavor, creating an elegant, airy finish.

FAQs

• Do I have to use lemon zest?

  • Lemon zest adds a burst of flavor that you can’t get from lemon juice alone. It’s the best source of lemon oil and lemon’s lovely aromatic compounds, which have delicate, floral notes.
  • Remember to zest only the yellow outer layer. Do NOT include the white pith, which is bitter.

• Can I use bottled lemon juice?

  • For the best flavor, fresh lemon juice is by far the better choice over bottled juice or extract.
  • Fresh lemon juice contains natural lemon oil, giving the cupcakes a wonderful citrus intensity.
  • The acidity in fresh lemon juice is balanced. Bottled lemon juice can contain citric acid, which gives it a sharper taste.

• Can I make these easy lemon cupcakes gluten-free?

  • Yes, you can make these easy lemon cupcakes gluten-free.
  • Substitute a 1:1 gluten-free flour blend for the all-purpose flour or try our Easy Almond Flour Baking Mix Recipe.
  • Be sure that the sour cream you use is labeled “gluten-free.” Some sour cream brands use modified food starch or other additives that can contain gluten.

More Lemon Recipes

• No-Bake Lemon Meringue Cheesecake Recipe
• Lemon Meringue Pie Ice Cream
• Vertical Lemon Cake Recipe
• Blueberry and Lemon Eton Mess
• Lemon Meringue Cake Recipe

IMPORTANT NOTE: This recipe was improved and updated on 4/17/2025, to include NEW step-by-step photography, substitutes of key ingredients, the best icing for lemon cupcakes, answers to the most frequently asked questions, and Pro Chef Tips.

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