Spring Vanilla Lemon Cupcakes

Name: Spring Vanilla Lemon Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 tablespoon lemon zest

Highlighted under: Home-Baked Happiness

I absolutely adore these Spring Vanilla Lemon Cupcakes! The combination of light, fluffy vanilla cake with a zesty lemon kick makes for a delightful spring treat. Each bite is like a warm hug from the sun, perfect for brightening up any occasion. I especially love how easy they are to whip up – it's a straightforward recipe that yields impressive results. With a subtle balance between sweetness and citrusy tartness, these cupcakes are sure to become a staple in my spring baking repertoire.

Created by

Erin Wallace

Last updated on 2026-02-23T21:36:57.442Z

As spring rolls around, I find myself craving these delicious cupcakes that capture the season’s essence. One of my favorite methods is to incorporate fresh lemon zest into the batter, which not only brightens the flavor but also adds a lovely aroma while baking. The light vanilla cake complements the lemon beautifully, providing a perfect backdrop for the tangy frosting.

One tip I like to share is to allow the cupcakes to cool completely before frosting them. This ensures that the icing stays intact and doesn’t melt into the warm cake. Trust me, the waiting time is worth it for that perfect final result!

Why You Will Love This Recipe
Bright and zesty flavor that's perfect for spring celebrations
Light and fluffy texture that feels indulgent yet refreshing
Easy to make, even for novice bakers, ensuring great results every time

The Importance of Zest

Lemon zest is the star ingredient that elevates these cupcakes into a springtime delight. It adds a bright, aromatic complexity that complements the sweetness of the vanilla perfectly. When zesting, be careful to only take the outermost yellow layer of the lemon peel, as the white pith underneath can impart a bitter taste. A microplane grater is ideal for this task, allowing you to achieve finely shredded zest that will easily release its essential oils into the batter.

For those who might not have fresh lemons on hand, you can substitute with bottled lemon zest or even a lemon extract in a pinch. However, keep in mind that fresh zest provides a vibrant flavor that’s difficult to replicate. If you're looking to diversify the citrusy profile, consider adding a bit of orange zest along with the lemon zest to create a unique flavor combination.

Frosting Techniques

The lemon frosting not only serves as a sweet topping but also plays a crucial role in balancing the flavors of the cupcakes. To achieve a smooth and creamy frosting, ensure the butter is at room temperature before starting – it should be soft but not melted. Beat the butter until it’s light and fluffy, about 3-5 minutes, and then gradually add the powdered sugar. This gradual approach helps prevent a cloud of sugar dust from enveloping your kitchen and ensures a silky texture.

If you prefer a lighter frosting, consider folding in some whipped cream just before frosting the cupcakes. This will create a lighter, airy texture that pairs wonderfully with the lemon flavor. Alternatively, you can make the frosting in advance and store it in the refrigerator. Just allow it to come back to room temperature and rewhip slightly before using, as this will restore its fluffy consistency.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For the Lemon Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon lemon zest

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Dry Ingredients

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

Cream the Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Extracts

Beat in the eggs, lemon zest, and vanilla extract until well combined.

Combine Mixtures

Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture.

Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cupcakes to cool completely before frosting them with the lemon frosting.

Pro Tips

For an extra burst of flavor, consider adding a drop of lemon juice to the frosting. This enhances the citrus taste and makes it even more refreshing.

Make-Ahead and Storage

These Spring Vanilla Lemon Cupcakes are perfect for making ahead of time. You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. To maintain their moisture, place a piece of bread in the container; this not only adds some humidity but also keeps the cupcakes from drying out.

When it comes to the frosting, it can also be prepared ahead of time. Store the lemon frosting in the refrigerator for up to a week, and just give it a good stir or rebeat it before spreading on the cooled cupcakes. For longer storage, consider freezing the unfrosted cupcakes. Wrap each cupcake in plastic wrap and then foil; they’ll stay fresh for up to 3 months. Thaw them at room temperature before frosting.

Scaling the Recipe

If you’re planning a larger gathering or just want to stock up your treat supply, this cupcake recipe can easily be scaled up. For a double batch, just double all the ingredients and use two muffin tins. Keep an eye on the baking time as larger batches may need a minute or two longer in the oven. Start checking doneness at around the original baking time, and adjust as necessary.

Conversely, if you want to make fewer cupcakes, you can halve the recipe. Just be cautious with the eggs; instead of using one egg, whisk it in a small bowl and use half. This ensures you maintain the right balance of moisture and structure in your cupcakes without compromising texture.

Questions About Recipes

→ Can I use lemon extract instead of lemon zest?

Yes, you can substitute lemon zest with lemon extract, but use it sparingly to avoid overpowering the flavor.

→ Is it possible to make these cupcakes gluten-free?

Absolutely! You can use a 1:1 gluten-free flour blend in place of the all-purpose flour.

→ How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can refrigerate them for longer freshness.

→ Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before frosting. Just wrap them tightly in plastic wrap and store them in a freezer-safe container.