Name: Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, at room temperature (113 grams); 180 grams sugar (¾ cup); 10 grams vanilla extract (1 Tablespoon); 10 grams lemon extract (1 Tablespoon); 1 egg, at room temperature; 180 grams milk (¾ cup), at room temperature; 240 grams flour (about 2 cups when measured by scooping and leveling); 3 grams kosher salt (1 teaspoon); 7 grams baking powder (1 ½ teaspoons); 4 Tablespoons (½ stick) unsalted butter, at room temperature (56 grams); ½ teaspoon lemon extract; ½ teaspoon vanilla extract; 365 grams powdered sugar (about 3 cups); 115 grams heavy cream (½ cup); Pinch of kosher salt

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If you’ve been searching for a bright, cheerful treat to lift your spirits or impress friends, then you are in for a real delight with this Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe. Each bite bursts with fresh lemon zing balanced perfectly by soft vanilla warmth, wrapped in a tender, moist cupcake. Topped with an irresistibly fluffy frosting that’s both creamy and light, these cupcakes are like little pockets of sunshine. Whether for a celebration or just because, this recipe brings that homemade charm and playful sophistication to your baking table.

Ingredients You’ll Need

A white bowl filled with a thick, light yellow batter with a smooth, creamy texture sits on a white marbled surface. Inside the bowl, a black spatula rests, partially covered with batter, as if recently stirred. The batter clings to the sides of the bowl in spiral patterns, showing a slightly sticky and soft consistency. The image is well lit, focusing on the batter and the bowl's inside edges. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, classic ingredients that come together to create an unforgettable flavor and texture experience. Each one plays an important role in crafting the perfect cupcake, from the richness of the butter to the bright notes of lemon and vanilla extracts.

Unsalted butter (113 grams for cupcakes, 56 grams for frosting): Provides moistness, richness, and a tender crumb.
Sugar (180 grams): Sweetens and helps create a light, fluffy texture in your cupcake base.
Vanilla extract (10 grams + ½ teaspoon for frosting): Adds warmth and depth of flavor, complementing the citrus beautifully.
Lemon extract (10 grams + ½ teaspoon for frosting): Delivers a bright, fresh lemon punch without altering texture.
Egg (1 large): Binds ingredients together and traps air for lift.
Milk (180 grams): Keeps the batter smooth and moist, promoting a tender crumb.
All-purpose flour (240 grams): Structure builder for the cupcakes with a light texture.
Kosher salt (1 teaspoon + pinch for frosting): Enhances flavor by balancing sweetness and brightening the lemon and vanilla notes.
Baking powder (1 ½ teaspoons): Helps the cupcakes rise to fluffy perfection.
Powdered sugar (365 grams): Creates the sweet, airy frosting base.
Heavy cream (115 grams): Adds richness and promotes a smooth, pipeable frosting texture.

How to Make Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe

Step 1: Prepare Your Oven and Liners

Set your oven temperature to 325° Fahrenheit to create the ideal moderate heat for tender cupcakes. While it preheats, line your cupcake tin with paper liners to ensure easy removal and darling presentation later.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the room temperature butter along with the sugar, vanilla extract, and lemon extract. This step is truly where magic begins: take your time—about 3 full minutes—to beat until the mixture is pale, smooth, and fluffy. This aeration is key to achieving a light crumb.

Step 3: Incorporate Egg and Milk

Next, beat in the egg and milk just until combined. Overmixing here can lead to dense cupcakes, so stop as soon as everything is smooth and uniform. The egg enriches the batter while the milk adds moisture.

Step 4: Fold in Dry Ingredients

Gently fold the flour, kosher salt, and baking powder into your wet mixture using a spatula. The gentler you incorporate these, the lighter your cupcakes will be! Aim for just combined batter with no dry streaks.

Step 5: Bake Your Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full to leave room for rising. Bake at 325° F for 20 to 25 minutes. When a toothpick inserted near the center comes out clean, they’re perfectly done. Remove them to a wire rack to cool completely before frosting.

Step 6: Make the Fluffy Lemon-Vanilla Frosting

While the cupcakes cool, prepare the decadent frosting. Cream together softened butter, lemon extract, and vanilla extract until smooth. Gradually add powdered sugar, a pinch of salt, and heavy cream in small increments, beating well between additions. The goal is a frosting that is thick enough to hold shape but still soft and fluffy—a perfect cloud of sweetness.

Step 7: Frost Your Cupcakes

Transfer your luscious frosting into a piping bag with a large star tip for beautiful swirls atop each cupcake. If you prefer, simply spread the frosting on with a spatula for a rustic look. Either way, this finishing touch will be the crowning glory of your Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe.

How to Serve Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe

The image shows several yellow cupcakes with one in the center in focus. Each cupcake has two main layers: a yellow cake base wrapped in a yellow paper liner, topped with a thick swirl of creamy light yellow frosting that has soft peaks and smooth texture. The cupcakes are placed on a black metal cooling rack with a close-up view that highlights the frosting's swirled details and the cake's soft crumb texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple powdered sugar dusting or thin lemon zest spirals on top add brightness and a dash of elegance. For a delicate crunch, consider sprinkling finely chopped toasted almonds or crispy sugar crystals. These little extras elevate your presentation and add layers of texture that invite the first bite.

Side Dishes

Pair these cupcakes with a fresh fruit salad featuring berries or citrus segments to amplify the bright flavors. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream also complements the soft, buttery texture perfectly. For drinks, a lightly brewed green tea or sparkling lemonade makes a refreshing match.

Creative Ways to Present

Show off your cupcakes in a tiered stand for a tea party vibe, or individually wrap them in clear cellophane tied with a lemon-yellow ribbon for gifting. For a playful twist, place mini edible flowers or colorful sprinkles atop the frosting. Displaying them on pastel-colored plates enhances the dreamy lemon-vanilla aesthetic.

Make Ahead and Storage

Storing Leftovers

If you have leftover cupcakes, store them in an airtight container at room temperature for up to two days. This keeps them soft and keeps the frosting fresh. If your kitchen is warm, refrigerate them instead but allow cupcakes to come to room temperature before serving for optimal taste.

Freezing

You can freeze unfrosted cupcakes by wrapping each one individually in plastic wrap and placing them in a sealed freezer bag; they keep beautifully for up to three months. For frosted cupcakes, flash freeze them on a tray first, then wrap loosely and store in an airtight container to preserve the delicate frosting texture.

Reheating

For thawed cupcakes, let them sit at room temperature until soft and fragrant before enjoying. If you like them slightly warmed, pop them in the oven for 5-7 minutes at 300° F—but skip the microwave as it can make the texture rubbery and the frosting melt too much.

FAQs

Can I use fresh lemon juice instead of lemon extract?

While fresh lemon juice is wonderful for adding natural acidity, in this recipe the lemon extract provides a concentrated lemon flavor without adding extra moisture that could affect the cupcake’s texture. If you choose fresh juice, consider slightly reducing other liquids and adding lemon zest for intensity.

Is it okay to substitute granulated sugar with brown sugar?

Brown sugar will add moisture and a hint of caramel flavor, which might slightly change the cupcake’s taste and texture. For the classic Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe profile, stick with granulated sugar for lightness and that clean sweet note.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure your baking powder is also gluten-free. The cupcakes might be a bit more delicate but will still taste delightful.

How do I get the frosting so fluffy?

The key is to start with room temperature butter and beat it thoroughly before adding powdered sugar and cream gradually. Beating well between additions traps air and creates that billowy texture. Using heavy cream instead of milk increases richness and fluffiness.

Can I store frosted cupcakes at room temperature?

Yes, if your kitchen is cool (under 70°F), frosted cupcakes can stay fresh for about 24 hours at room temperature. Warmer conditions can cause the frosting to soften and lose shape, so refrigeration is recommended in those cases.

Final Thoughts

Now that you’re equipped with this delightful Lemon Vanilla Cupcakes with Fluffy Lemon-Vanilla Frosting Recipe, you have a wonderfully bright and comforting treat ready to bring smiles. Baking these cupcakes is a joy from start to finish, and sharing them makes every occasion sweeter. Go ahead, bring sunshine into your kitchen with this irresistible recipe—you absolutely won’t regret it!