Lemon Cupcakes

Making cupcakes for your family or for a gathering with friends is one thing. Making them for a wedding is a whole new ball game. One of my good friends just got married, and a few weeks prior to the wedding we were chatting and she told me she wasn’t planning on having any dessert. She thought the whole cake cutting ceremony was crap, which I totally agree with, and anything else was too much trouble and too expensive so she was just gonna skip it. So, of course, I volunteered to make her cupcakes for the wedding, cause why the hell not. Now, keep in mind dear reader that I had made a total of about 48 cupcakes in my entire life prior to this. So, I needed a lot of practice.

My husband was my initial my guinea pig and he tried several variations of cupcakes and frosting but I soon realized I needed feedback from more than just him, so I started making cupcakes and bringing them to the office. My office mates had no issues eating everything and providing me with plenty of feedback. This recipe in particular benefited the most from their feedback. The first version was not very lemony and quite dense and dry. The lemon cupcake that was served at the wedding was fluffy and moist and with a delicious lemon flavor. Enjoy!

Lemon Cupcakes
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins

A moist cake full of lemony flavor

Course: Dessert
Servings: 12
  • 1 1/2 cups flour 190 grams
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup sugar 100 grams
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon zest Do not skimp on this
  • 1/3 cup sunflower or vegetable oil 80 ml
  • 1/2 cup buttermilk 120 ml
  • 1 1/2 tbsp lemon juice
  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Place paper cupcake liners in a regular size 12 cup pan. 

  2. In a bowl, mix together the flour, baking soda, baking powder and salt. Set aside.

  3. In another bowl, beat the eggs on high speed until they become fluffy and they triple in volume. I highly recommend a stand mixer as this takes about 3-4 minutes. 

  4. Add sugar and continue beating on medium speed.

  5. Add the vanilla extract and lemon zest and beat for another 30 seconds on medium speed

  6. Increase the speed to high and slowly drizzle in the oil. Take your time, if you add the oil too fast the mixture will not hold its volume. 

  7. Add half the dry mixture and mix gently on low speed, only until the dry mixture is incorporated

  8. Add half the buttermilk and lemon juice and continue mixing gently to incorporate

  9. Add the remainder of the flour and mix gently as before

  10. Add the remainder of the buttermilk and lemon juice. 

  11. Use an ice cream scoop or a spoon to fill the liners about 2/3 of the way

  12. Bake in the preheated oven for 18 minutes. 

  13. Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

  14. Let cupcakes cool in the pan for 3-4 minutes, then move them to a cooling rack. If you leave them in the pan longer, the liners will become soggy. 

  15. Frost cupcakes once they have completely cooled

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