{VIDEO} Lemon Cream Cupcakes

Sweet lemon cupcakes, bursting with bright tangy lemon flavor and topped with a smooth lemon cream cheese frosting!


 If you guys give this a try be sure to tag me in a picture on social media @lindsayannbakes! 

These cupcakes are perfect for any spring or summer occasion. They have just the right amount of sweet, buttery vanilla flavor and zesty lemon tang. The cupcakes are ultra soft, light and moist with the most amazing, creamy frosting on top!

I used my favorite vanilla cupcakes for the base of these cupcakes and added a hint of tangy citrus flavor, with some fresh juice and zest from a lemon, creating the most wonderful flavor combination of sweet vanilla which balances perfectly with the tangy lemon.

The best part about these cupcakes is the frosting. My ultra creamy, smooth, luscious cream cheese frosting is infused with tangy lemon, for the ultimate creamy dreamy frosting that tastes like a lemon cheesecake!

I like to top them off with a little lemon candy, but you can use a twist of fresh lemon or yellow sprinkles, too, if you like.

If you like these, you are going to love my strawberry lemonade cupcakes, too!


Lemon Cream Cupcakes

Yield: 12 cupcakes

  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 1 tablespoon finely grated lemon zest (from about 1 large lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • yellow food coloring, optional
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 4oz cream cheese, room temperature
  • 1 teaspoon finely grated lemon zest (from about half of a lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar (confectioners' sugar), sifted 
  • lemon candies for decorating

Preheat oven to 350° F. Line a cupcake pan with baking cups.

With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla,  sour cream and lemon juice/zest. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Add a few drops of yellow food coloring, if desired. Increase to medium speed and beat for about 1 minute until batter is smooth.

Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese (make sure it is at room temperature so you don't get any lumps in your frosting)lemon juice/zest and vanilla until smooth. Beat in the powdered sugar, 1 cup at a time, on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy.

Frost completely cooled cupcakes. Top with lemon candies, if desired.