Zesty & Delicious: Easy Small Batch Lemon Cupcakes with Lemon Buttercream

Experience a burst of sunshine with these moist and tender small batch Lemon Cupcakes, perfectly paired with a bright lemon buttercream frosting. This delightful dessert for two is guaranteed to brighten your day and satisfy your sweet cravings with its refreshing citrus flavor.

When you envision a dessert that embodies sunshine, happiness, and a touch of zest, what comes to mind?

More often than not, it’s lemon. There’s something inherently uplifting about its bright, tangy flavor that instantly boosts your mood. These small batch Lemon Cupcakes, topped with a luscious lemon buttercream frosting, capture that very essence. They are the epitome of cheerful baking, designed to bring joy with every bite.

This recipe yields 6 perfectly moist and tender lemon cupcakes, making them an ideal treat for a small gathering, a romantic dessert for two, or simply when you need a little pick-me-up. They’re surprisingly easy to whip up, even for novice bakers, proving that you don’t need a large occasion to enjoy homemade goodness.

The foundation of this deliciousness comes from my trusted small lemon cake recipe. The only adaptation made here is a slight reduction in butter to ensure the perfect consistency and yield for exactly 6 delightful cupcakes. Whether you’re celebrating a special milestone, enjoying a quiet evening, or simply craving something wonderfully lemony, these Small Batch Lemon Cupcakes are guaranteed to bring a smile to your face.

Essential Equipment: Choosing the Right Cupcake Pan

Baking delicious lemon cupcakes starts with the right tools. A reliable cupcake pan is, of course, essential! For this recipe, I recommend using a standard 12-cup cupcake pan (affiliate link). While you’re only making six cupcakes, most standard pans come in this size, and it’s a versatile piece of equipment every baker should have. You can find these readily available at most kitchenware stores or online. Ensure your pan is clean and ready for cupcake liners to prevent sticking and ensure easy removal.

The Power of Lemon: Zest vs. Juice

Lemons are the star of this recipe, and understanding how to get the most out of them is key to truly flavorful cupcakes. We use both the zest and the juice, each contributing distinctively to the final taste.

How Much Zest is in One Lemon?

The amount of zest you get from a single lemon can vary widely depending on its size and thickness of its rind. However, as a general guideline, you can typically extract about 1 tablespoon of bright, aromatic lemon zest from one medium-sized lemon. Always opt for fresh, unwaxed lemons when zesting for the best flavor and to avoid any unwanted chemicals. Zest contains the lemon’s essential oils, providing a concentrated burst of citrus aroma and flavor.

How Much Juice is in One Lemon?

Similar to zest, the yield of fresh lemon juice depends on the lemon’s size and ripeness. On average, one medium lemon will provide approximately 2-3 tablespoons of juice. For this small batch lemon cupcake recipe, plan on using at least one full lemon for both zest and juice. It’s often a good idea to purchase two lemons, especially if they appear smaller, to ensure you have enough for both the cupcakes and the frosting, leaving no room for last-minute ingredient shortages.

Crafting Perfection: How to Make Lemon Cupcakes From Scratch

Creating these delightful lemon cupcakes from scratch is a straightforward process, but paying attention to a few key steps will ensure a superior result every time.

1. Creaming the Foundation: Begin by combining softened butter, granulated sugar, and fresh lemon zest. Beat these ingredients together until the mixture is light, fluffy, and creamy. This step incorporates air, which is crucial for a tender crumb. Remember to scrape down the sides of the bowl to ensure everything is evenly mixed before beating in the room-temperature egg for another minute until fully incorporated.
2. The Art of Alternating: This is a critical technique for achieving perfect cupcake texture. You will alternate adding your sifted dry ingredients with the buttermilk. Adding the dry ingredients in three additions, and the buttermilk in two additions (always starting and ending with the dry ingredients), prevents several common baking pitfalls. Adding all the liquid at once can oversaturate the batter, causing it to separate, while adding all the dry ingredients at once can lead to a thick, overmixed batter, resulting in tough, dense cupcakes.
3. Final Flavor Boost: Once your dry and wet ingredients are expertly combined, gently fold in the fresh lemon juice. This last addition brightens the flavor without compromising the batter’s delicate structure.
4. Baking to Golden Perfection: Carefully transfer your batter into 6 cupcake liners, filling each about two-thirds full. Bake them at 350°F (175°C) for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked through. Allow them to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. This prevents overbaking and ensures an even cooling process.

Baking Questions Answered: FAQs for Perfect Lemon Cupcakes

Can You Substitute Milk for Buttermilk in Cupcakes?

Buttermilk plays an important role in this recipe. Its acidity reacts with the baking soda, which is essential for the cupcakes to rise properly and achieve a tender texture. However, if you don’t have buttermilk on hand, you can create a simple substitute. Add 1 teaspoon of fresh lemon juice or white distilled vinegar to 1/4 cup of whole milk. Stir gently and let it sit for about 5 minutes, or until the milk curdles slightly. This creates a homemade “buttermilk” that will activate the baking soda and help your cupcakes rise beautifully.

Can I Add Lemon Extract to Lemon Cupcakes?

While most home bakers don’t typically stock lemon extract, if you happen to have some in your pantry, it can certainly enhance the lemon flavor. Adding 1 teaspoon of lemon extract along with the egg can provide an extra “lemony kick” that some might enjoy. It’s not a requirement for a delicious cupcake, but it’s a great option for those who crave an even more intense citrus punch. Please remember to keep the fresh lemon juice in the recipe, as baking is a precise science, and removing it could negatively affect the cupcake’s structure and rise.

Can I Use Bottled Lemon Juice for Lemon Cake?

For the best possible flavor and results, I strongly recommend using fresh lemon juice for this lemon cupcake recipe. Bottled lemon juice, while convenient, simply cannot replicate the vibrant, authentic taste of freshly squeezed juice. It often contains preservatives and lacks the nuanced flavor profile of fresh lemons, which can subtly impact the final taste and possibly even the baking process. When baking, especially with citrus-focused recipes, fresh is always best to ensure a truly superior product.

The Sweet Topping: How to Make Lemon Cupcake Frosting

No cupcake is complete without its crowning glory: the frosting! For these small batch lemon cupcakes, nothing complements the bright citrus flavor better than my homemade lemon buttercream frosting. It perfectly amplifies the lemon notes without being overly sweet. The creamy texture and zesty tang create an irresistible pairing.

However, if you’re looking to explore other delightful flavor combinations, these versatile cupcakes pair wonderfully with a variety of frostings. Consider trying strawberry buttercream, coconut frosting, a classic small batch cream cheese frosting, a fruity strawberry cream cheese frosting, or even a vibrant raspberry cream cheese frosting. Each option offers a unique taste experience that enhances the lemon base. For even more inspiration, explore my comprehensive list of small batch frosting recipes to find your perfect match!

Creative Presentation: How to Make Flower Cupcakes

Back in 2012, when I first introduced this lemon cupcake recipe, I adorned them with charming flower decorations, perfect for Mother’s Day. This delightful idea, inspired by a cupcake decorating book, transforms simple cupcakes into an edible bouquet. While they do require a bit of patience – meticulously cutting mini marshmallows, dipping them in sprinkles, and carefully attaching them – the stunning visual result is absolutely worth the effort. Imagine presenting a beautiful bouquet of these flower cupcakes as a unique and thoughtful gift!

These lemon cupcakes are the ideal canvas for such intricate decorations. Their light color allows the vibrant marshmallow petals to truly pop, and their relatively flat tops provide a stable base for arranging the “petals.” I even used green cupcake liners to further mimic a flower stem, enhancing the illusion.

Step-by-Step Flower Cupcake Decoration:

1. Prepare Your Base: Working with one cooled cupcake at a time, apply a smooth layer of frosting across the top using a knife or offset spatula. This will be the adhesive for your marshmallow petals.
2. Crafting Petals: Take a mini marshmallow and carefully cut it in half diagonally. The cut side will be sticky. Dip this sticky side into your chosen sugar sprinkles (colored or clear work wonderfully).
3. Arranging the Petals: Gently press the sprinkled, sticky side of the marshmallow half into the frosting, starting from the outer edge of the cupcake. Repeat this process, arranging the marshmallow halves in a circular pattern. Create a complete circle on the outside, then work inwards, creating another circle just inside the first, and so on, until you reach the very center of the cupcake. The overlapping marshmallows will create a natural, layered petal effect.
4. Adding the Stamen: For the final touch, place four colored jimmie sprinkles directly in the middle of the cupcake. These vibrant sprinkles will represent the stamen of your edible flower, completing the charming floral design.

Storage & Preservation: Keeping Your Lemon Cupcakes Fresh

Can I Leave Cupcakes on the Counter Overnight?

Yes, for these lemon cupcakes with buttercream frosting, refrigeration isn’t strictly necessary. You can confidently store them in an airtight container at room temperature on your kitchen counter for up to 2 days. This is ideal for maintaining their moist texture. However, if your kitchen tends to get quite warm, or if you opt for a cream cheese-based frosting (which is more perishable), it’s best to refrigerate them. When refrigerated, they will stay fresh for up to 5 days. Remember to let them come to room temperature for 15-30 minutes before serving to ensure the best flavor and texture.

Can You Freeze Lemon Cupcakes?

Absolutely! Like most baked goods, this small batch lemon cupcake recipe freezes beautifully, allowing you to enjoy them at a later date. Freezing them properly ensures they retain their fresh taste and tender texture.

How to Freeze Unfrosted Lemon Cupcakes:

For optimal results, I recommend freezing cupcakes without frosting. To do this, place the unfrosted lemon cupcakes on a cookie sheet, ensuring they don’t touch each other, and freeze them for about an hour until they are firm. Once firm, individually wrap each cupcake tightly in plastic wrap, then place them into a freeze-safe plastic bag or an airtight container. They can be stored in the freezer for up to 3 months. If you’re concerned about them getting squashed, placing the plastic bag inside a sturdy container will help maintain their perfect shape.

How to Freeze Frosted Lemon Cupcakes:

While freezing unfrosted cupcakes is ideal, you can also freeze frosted ones with good results, especially if using a buttercream frosting. Buttercream tends to freeze and thaw better than other types. Cream cheese frosting, while still edible after freezing, can sometimes develop a slightly grainy texture upon thawing. To freeze frosted cupcakes, place them on a cookie sheet and freeze for an hour until the frosting is firm. Once firm, carefully place each cupcake into a deep enough airtight container that prevents the frosting from being squashed or damaged. Freeze for up to 3 months.

How to Thaw Frozen Lemon Cupcakes

Thawing frozen lemon cupcakes is simple. Remove them from the freezer and unwrap them (if unfrosted). Place them on a wire rack at room temperature. Allow them to thaw for approximately 15-30 minutes, or until they are completely defrosted and have returned to room temperature. The wire rack is crucial here, as it allows air to circulate around the bottom of the cupcakes, preventing moisture from accumulating and keeping the bottoms dry and fresh.

Explore More Small Batch Delights!

If you loved these small batch lemon cupcakes and are always on the lookout for perfectly portioned treats, be sure to check out my full collection of small batch cupcake recipes. Perfect for when you crave a homemade dessert without the commitment of a large batch.

Some of my personal favorites include:

• Small Batch Chocolate Cupcakes: Rich and decadent, a chocolate lover’s dream.
• Small Batch Vanilla Cupcakes: A classic, comforting treat for any occasion.
• Small Batch Yellow Cupcakes: Bright and buttery, just like grandma used to make.
• Strawberry Cupcakes: Bursting with fresh fruit flavor.
• Red Velvet Cupcakes: Elegant with a hint of cocoa and a striking color.
• Carrot Cake Cupcakes: Spiced, moist, and utterly satisfying.
• Coconut Cupcakes: Tropical bliss in every bite.
• Pumpkin Pie Cupcakes: A delightful twist on a holiday classic.

Not in the mood for cupcakes? No problem! Discover my full list of 6 Inch Cake Recipes, perfect for creating a beautiful, modest-sized cake for any celebration or simple indulgence.

Lemon Cupcakes (Small Batch)

Yield:
6 cupcakes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Moist and tender small batch Lemon Cupcakes with lemon buttercream frosting are a delicious dessert for two to brighten up your day.

Ingredients

• 1/2 cup + 3 tablespoons all-purpose flour (*see Note about using cake flour)
• 1 tablespoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 4 tablespoons (1/4 cup or 2 ounces) unsalted butter, softened
• 1 tablespoon lemon zest
• 1 egg, room temperature
• 1/4 cup buttermilk, room temperature (or substitute 1/4 cup whole milk + 1 teaspoon lemon juice or white distilled vinegar)
• 1 tablespoon fresh lemon juice (not bottled)

Frosting (Choose One)

• Lemon Buttercream
• Strawberry Buttercream
• Vanilla Buttercream
• Cream Cheese Frosting
• Strawberry Cream Cheese Frosting

Flower Decorations

• 1 bag mini marshmallows
• Sugar sprinkles and jimmie sprinkles

Instructions

1. Preheat oven to 350F. Line a cupcake pan with 6 liners.
2. In a medium bowl, sift together the flour and cornstarch then stir in baking soda and salt.
3. In a large mixing bowl (with the paddle attachment if using a stand mixer), beat together the sugar, butter, and lemon zest until light and creamy, about 1-2 minutes.
4. Scrape down the bowl then beat in the egg for 1 minute.
5. Add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Add the lemon juice.
6. Transfer the batter to the cupcake liners. Bake 18-20 minutes or until a toothpick inserted in the middle is clean. Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
7. Decorate with frosting of choice. Store in an airtight container at room temperature for up to 2 days (buttercream only) or in the refrigerator for up to 5 days (buttercream and cream cheese). Let sit at room temperature for 15-30 minutes before serving.

For Flower Cupcakes

1. Working with one cupcake at a time, frost the top with a knife. Then cut one mini marshmallow in half, dip the sticky side in sugar sprinkles, and gently press into the frosting.
2. Repeat, arranging the marshmallows in a circular pattern. Create a circle on the outside then create another circle just inside it, and another just inside it, etc. until you reach the middle.
3. Put four colored jimmies in the middle to represent the stamen.

Notes

• To substitute cake flour, use 3/4 cup cake flour and omit the cornstarch.
• Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including strawberry, vanilla, and more!
• Want to make a cake? Check out my Small Lemon Cake recipe.
• Making this for Easter? Check out my Easter Dinner For Two menu for more recipe ideas

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Cupcake Pan
• Paper Liners
• Piping Set

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