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Lemon Cupcakes

April 29, 2022 by Jessica 6 Comments

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Box cake mixes don’t have to boring. We are taking your box cake mix to the next level with this Lemon Cupcake recipe- complete with a fluffy homemade lemon buttercream. Like lemon bars, but in cake form.

lemon cupcakes on a stand with text overlay for facebook

Tender cupcakes are one of my favorite desserts. Whether they be something simple like vanilla cupcakes topped chocolate buttercream, or something fancier like Stuffed German Chocolate Cupcakes, you can make the ultimate dessert with the perfect balance of your favorite flavors.

Lemon desserts are plentiful this time of year, and man do I love a good spring dessert. But not all of us have time to whip up a fancy homemade cake with cake flour and lots of ingredients, right?

Well I have a secret for you. You can still make the best lemon cupcakes using a BOXED cake mix!

close up of lemon cupcakes on a stand

Lemon Cupcakes Ingredients

Table of Contents

  • Lemon Cupcakes Ingredients
  • How to Make Lemon Cupcakes
  • Variations
  • Storage and Freezing
  • More cake recipes:
  • Lemon Cupcakes
    • Equipment
    • Ingredients
      • Lemon Cupcakes:
      • LEMON BUTTERCREAM FROSTING:
    • Instructions
      • LEMON CUPCAKES:
      • LEMON BUTTERCREAM FROSTING:
    • Notes
    • Nutrition
  • Box white cake mix – Any brand will do. Just be sure to use the egg whites only instructions to keep it a white cake.
  • Ingredients according box directions – This usually consists of vegetable oil, water and eggs.
  • Lemon – I always prefer using fresh lemon juice and fresh lemon zest when baking and cooking.
  • Unsalted butter – I always prefer using unsalted butter when baking, that way I can add in the perfect amount of salt that I need. Make sure it is softened to room temperature.
  • Powdered sugar – This will give our creamy lemon frosting it’s structure as well as it’s sweetness.
  • Heavy whipping cream – We need a liquid to thin out our frosting, and whipping cream helps to give it a light and airy texture.
  • Vanilla or lemon extract – For true lemon lovers, I would use lemon extract. But if you don’t want the lemon to be overpowering, stick with vanilla extract.
  • Yellow food coloring – This is optional, but to make the perfect lemon cupcakes, I like to add a few drops to make the frosting bright and cheery.
one lemon cupcake topped with sprinkles

How to Make Lemon Cupcakes

  1. Make cupcake batter. Prepare the cake mix according to package directions, adding the wet ingredients, lemon juice, lemon zest and optional yellow food coloring.
  2. Add to cupcake pan. Equally spoon into 18-24 cupcake tins lined with cupcake liners and bake according to package directions and allow to cool fully.
  3. Cream butter. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.
  4. Add powdered sugar. Add in the powdered sugar one cup at a time and mix until there are no dry spots remaining.
  5. Add wet ingredients. Add the heavy cream and vanilla extract and start mixing until combined.
  6. Frost cupcakes. Add frosting to a pastry bag with a large round tip (I used a Wilton 1M). Generously pipe onto each cupcake and decorate as desired.
collage of process steps for lemon cupcakes

Variations

Instead of a lemon buttercream frosting, you could top these homemade lemon cupcakes with a lemon cream cheese frosting instead. You still get that delicious citrus flavor, but with more of a tang from the cream cheese.

For even more fresh lemon flavor, hollow out the inside of the cupcake and fill it with a tangy homemade lemon curd. Along with the frosting, I guess that would make them triple lemon cupcakes!

If you’re short on time, you could even use a tub of frosting straight from the store. Add it to a piping bag and you still have a lemony cupcake that looks beautiful.

bite taken out of lemon cupcake on a white plate

Storage and Freezing

Cupcakes should be stored in an airtight container at room temperature for up to five days. While they will last for this long, cakes are generally best enjoyed on the day of or after baking.

If you want to freeze your lemon cupcakes, wrap well in aluminum foil or plastic wrap without frosting. Allow to thaw unwrapped at room temperature for 30-40 minutes. Then make the frosting and top.

You can freeze them with frosting. If you can a cupcake tin that fits in the freezer great, but I have a few plastic cupcakes containers leftover from the grocery store that I keep around to freeze just six without squishing the frosting.

collage of lemon cupcakes for pinterest

More cake recipes:

  • Mini Carrot Cakes
  • Stuffed Cannoli Cupcakes
  • Strawberry Cupcakes
Old Fashioned Hummingbird Cake
With tropical flavors of banana and pineapple and a hint of cinnamon, this EASY Hummingbird Cake recipe is always a winner!
Check out this recipe
slice of hummingbird cake on a white plate with cinnamon stick
Peach Cobbler Cupcakes
Sweet cupcakes stuffed with peaches and topped with peach cream cheese frosting.
Check out this recipe
close up of unwrapped peach cobbler cupcake
Lemon Blueberry Cake
With flavors of juicy blueberries and lemon, this Lemon Blueberry Cake is made in a bundt pan for an EASY spring dessert!
Check out this recipe
slice of blueberry lemon cake on a plate
lemon cupcakes on a stand with text overlay for pinterest
overhead shot of lemon cupcakes on a stand

Lemon Cupcakes

We are taking your box cake mix to the next level with this Lemon Cupcake recipe- complete with a fluffy homemade lemon buttercream!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time:: 1 hour
Total Time: 1 hour 45 minutes
Servings: 20
Calories: 296kcal

Equipment

  • 2A Wilton Round Piping Tip
  • stand mixer
  • muffin tins
  • Wilton Gel Food Coloring, optional

Ingredients

Lemon Cupcakes:

  • 1 box white cake mix
  • Ingredients according box directions use egg white only instructions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Embellishments as desired

LEMON BUTTERCREAM FROSTING:

  • 1 1/2 cups unsalted butter softened
  • 3-4 cups powdered sugar
  • 3-4 tablespoons heavy whipping cream
  • 1 teaspoon vanilla or lemon extract
  • 1-2 drops yellow food coloring optional

Instructions

LEMON CUPCAKES:

  • Prepare the cake mix according to package directions, adding the lemon juice, lemon zest and optional yellow food coloring.
  • Equally spoon into 18-24 muffin tins, bake according to package directions and allow to cool fully.

LEMON BUTTERCREAM FROSTING:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes until smooth.
  • With the mixer on low speed, add the powdered sugar one cup at a time and mix until there are no dry spots remaining.
  • Add the heavy cream and vanilla extract and start mixing on low speed. Slowly Increase to high for 1-2 minutes.
  • OPtionally, add the food color last and mix until the color is distributed evenly.
  • Add to a pastry bag with a large round tip (I used a Wilton 1M).
  • Generously pipe onto each cupcake and decorate as desired.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Cupcakes should be stored in an airtight container at room temperature for up to 5 days. While they will last for this long, cakes are generally best enjoyed on the day of or after baking.

Nutrition

Calories: 296kcal | Carbohydrates: 39g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 182mg | Potassium: 24mg | Fiber: 1g | Sugar: 29g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Filed Under: Cupcakes

Reader Interactions

Comments

  1. Natalie

    April 30, 2022 at 1:01 pm

    5 stars
    These sound so yummy! Can’t wait to try them!

  2. Andrea

    May 11, 2022 at 4:13 pm

    5 stars
    These are so light and fluffy! I love how you did the frosting and the cute lemon slice on top!

  3. Catherine

    May 11, 2022 at 4:18 pm

    5 stars
    I love how easy this is to make with the jazzed up cake mix. So light and airy too…brilliant idea to use only the egg whites. Thank you!

  4. Holley

    May 11, 2022 at 4:20 pm

    5 stars
    I LOVE lemon so naturally these cupcakes taste amazing! I love how easy this recipe is and the other kinds of variations to switch things up. Next time I make these, I’m going to try the lemon curd in the middle like you mentioned. Can’t wait!

  5. Cara

    May 11, 2022 at 4:47 pm

    5 stars
    These were so so good – I can’t wait to make them for every summer pool party this year!

  6. Jill

    May 11, 2022 at 5:37 pm

    5 stars
    These are adorable! Perfect for a summertime birthday party! 🙂

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Meet Jessica

Best dessert recipes is a central place for easy dessert recipes featuring semi-homemade, one step and easy dessert making hacks guaranteed for all culinary levels. Jessica is a cookbook author and Le Cordon Bleu Culinary School certified recipe developer. See her work in Parade Magazine, Better Homes & Gardens, Mashed, AllRecipes AllStars and The Daily Meal Food + Travel and more!

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