Lemon Cream Cheese Cupcakes

Brighten up your dessert table with these luscious Lemon Cream Cheese Cupcakes, a perfect balance of tangy citrus and creamy sweetness! These moist, buttery cupcakes are infused with freshly squeezed lemon juice and zest, giving them a vibrant, zesty flavor that pairs beautifully with their rich, velvety cream cheese frosting. Topped with a hint of lemony flair, these treats are as stunning as they are delicious. Ready in under 40 minutes, they’re an ideal choice for any celebration or an indulgent afternoon treat. Whether you’re baking for a spring party or simply craving a zesty dessert, these lemon cupcakes are guaranteed to impress. Perfect for lemon lovers, this recipe is your ticket to a burst of sunshine in every bite!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cup unsalted butter, softened
• 0.5 cup milk
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened (for frosting)
• 2.5 cups powdered sugar
• 1 tablespoon lemon juice, freshly squeezed (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

Using a hand mixer or stand mixer, beat the softened butter into the dry ingredients until the mixture resembles a coarse crumb.

Step 4

Add the milk, lemon juice, lemon zest, and vanilla extract to the mixture. Beat on low speed until just combined.

Step 5

Add the eggs, one at a time, and continue to beat on medium speed until the batter is smooth, making sure to scrape down the sides of the bowl.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.

Step 10

Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined. Then increase the speed to medium and beat until fluffy.

Step 11

Add the lemon juice and vanilla extract, and beat until well incorporated.

Step 12

Once the cupcakes are completely cool, use a piping bag or spatula to frost them with the cream cheese frosting.

Step 13

Optional: Garnish with additional lemon zest or a small lemon slice for decoration.

Step 14

Serve and enjoy your Lemon Cream Cheese Cupcakes!

Nutrition Facts

Serving size	(1448.3g)

Amount per serving	% Daily Value*
Calories	5344.2

Total Fat 285.3g	0%
Saturated Fat 174.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1150.7mg	0%
Sodium 2225.5mg	0%
Total Carbohydrate 667.1g	0%
Dietary Fiber 6.2g	0%
Total Sugars 511.0g
Protein 52.2g	0%

Vitamin D 194.0IU	0%
Calcium 533.1mg	0%
Iron 11.4mg	0%
Potassium 904.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 3.8%

Carbs: 49.0%