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easter cupcakes lemon

Lemon Easter Cupcakes

These cupcakes are perfect for topping with little chicks!
5 from 1 vote
Prep Time 30 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 229 kcal


  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1-1/2 tsp vanilla extract
  • 1 1-2 cups all-purpose flour leveled
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 1-2 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 2.5 cups Vanilla Buttercream frosting


Lemon Easter Cupcakes

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • Using mixer, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom as needed.
  • Add eggs and vanilla extract, then beat on medium-high speed until just combined (about 1 minute). Scrape down the sides and bottom of the bowl as needed. Set aside.
  • Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients. Start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Be careful not over-mix.
  • Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full and bake for about 18-22 minutes. Insert a toothpick into the middle and it will come out clean when they’re done. Allow to cool completely before frosting.
  • Frost cooled cupcakes with vanilla buttercream. Top with lemon zest right before serving.


Calories: 229kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 184mgPotassium: 57mgFiber: 1gSugar: 18gVitamin A: 293IUVitamin C: 4mgCalcium: 62mgIron: 1mg
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