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+ servings

Lemon Cream Cupcakes

A sweet and tangy cupcake with lemon buttercream frosting.
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Cupcake
Servings: 12 cupcakes
Author: Ashley McCrary


Lemon Cupcake

  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1/2 cup unsalted butter
  • 1/4 cup lemon pudding mix
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 large egg whites
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/2 cup vegtable oil
  • 2 tbsp fresh lemon juice
  • 1/2 cup whole milk
  • 1 tbsp Lemon zest
  • 1/4 tsp salt

Lemon Buttercream

  • 1 cup unsalted butter
  • 1/2 cup vegtable shortening
  • 1/2 tsp lemon extract
  • 1/4 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 4 1/2 cups confectioners' sugar
  • 2 tbsp Lemon zest
  • 1-2 tbsp lemon juice



  • Preheat oven to 350°F.
  • Line 12 muffin cups with paper liners.
  • In a stand up mixer beat sugar, butter, eggs, along with the lemon and vanilla extract together until smooth and creamy.
  • Add in your vegetable oil slowly.
  • Sift together flour, baking powder, pudding mix, and salt.
  • Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
  • Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).
  • Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).


  • In a stand up mixer, whip the butter and vegetable shortening together on medium speed until fluffy (around a minute or 2). Slowly add in your confectioners' sugar along with gradually adding in your heavy whipping cream. Mix until combined. (Adjust the consistency of the frosting as needed by adding more confectioners' sugar or cream).
  • Add the vanilla and lemon extract along with the lemon juice and zest. Mix until combined.
  • Turn on low and beat all ingredients together for 2-3 minutes. Here you will add more cream to thicken out the icing. If the icing becomes too thin, add in a little confectioners sugar.
  • Once cupcakes are cool, use a piping bag and ice cupcakes as desired. Sprinkle with lemon zest.