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Easy Lemon Cupcakes with Cream Cheese Frosting

Easy Lemon Cupcakes with Cream Cheese Forsting

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Quick, easy lemon cupcakes recipe with cream cheese frosting, homemade with simple ingredients from scratch. Soft & most with lemon zest, juice and extract.
Course Dessert
Cuisine American
Keyword citrus, cupcakes, easy, fruit, homemade, lemon
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 14 Cupcakes
Calories 592
Author CakeWhiz


  • 1/2 cup Butter Unsalted, Room temperature
  • 1 cup Granulated sugar
  • 1 Eggs Large
  • 1 tsp Vanilla extract
  • 1 tsp Lemon extract
  • 3 tbsp Lemon juice
  • 2 tsp Lemon zest
  • 1/2 cup Milk Whole
  • 1/4 cup Sour cream Full fat
  • Yellow gel coloring Optional
  • 1.5 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 2 cups Lemon curd
  • 3 cups Cream cheese frosting


  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add eggs and mix until smooth.
  • Add vanilla extract, lemon extract, lemon juice, lemon zest, milk, sour cream, yellow gel coloring (optional) and mix until smooth. 
  • Add flour and baking powder and mix until just combined. 
  • Pour batter in cupcake liners and bake at 350 degrees F for about 20 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cupcakes to cool down completely.
  • While the cupcakes are baking and cooling, prepare the lemon curd and cream cheese frosting.
  • Use Wilton's Filling Tip # 230 to fill each cupcake with lemon curd.
  • Top off each cupcake with cream cheese frosting. To make them very pretty, use Wilton's Tip # 104 to decorate ruffle flowers, like I did. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 


Calories: 592kcal | Carbohydrates: 94g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 306mg | Potassium: 118mg | Sugar: 80g | Vitamin A: 260IU | Vitamin C: 1.7mg | Calcium: 45mg | Iron: 0.8mg