Lemonade Cupcakes
Bright, sweet, and full of tangy flavor, these Lemonade Cupcakes are a must-have for any summer gathering. With a soft lemony sponge and a creamy lemonade frosting, each bite feels like sipping a glass of fresh lemonade – only sweeter!
These cupcakes were inspired by childhood summers spent running through sprinklers and sipping ice-cold lemonade on the porch.
One day, I thought—why not turn that zesty, refreshing taste into a dessert?
After a few test batches and lots of taste-testing, these fluffy lemonade cupcakes were born.
They’re light, citrusy, and perfect for picnics, BBQs, or just a sunny day treat.
Why You’ll Love This
- Burst of Lemon Flavor: Both the cupcake and frosting are infused with real lemon juice and zest.
- Perfect for Summer Parties: These are crowd-pleasers at picnics, potlucks, and birthdays.
- Easy to Make: Basic ingredients, minimal prep, and no fancy techniques required.
- Fluffy & Moist Texture: Thanks to buttermilk and oil, these cupcakes stay soft and tender.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Cuisines: American
Servings: 12 cupcakes
Estimated Cost: $6–$8
Equipment:
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric hand or stand mixer
- Zester or microplane
- Piping bag and tip (optional)
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the lemonade frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp frozen lemonade concentrate (thawed) or fresh lemon juice
- ½ tsp vanilla extract
- Optional: pink or yellow food coloring
Step-by-Step Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. - Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Wet Ingredients:
In a large bowl, mix oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time. Add lemon juice, lemon zest, buttermilk, and vanilla extract. Mix until combined. - Combine:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. - Fill & Bake:
Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Cool completely. - Make Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time. Add lemonade concentrate and vanilla extract. Mix until fluffy. If desired, tint with food coloring. - Decorate:
Once cupcakes are completely cooled, frost using a piping bag or spoon. Garnish with lemon slices or sprinkles if desired.
Nutrition Facts (per cupcake)
- Calories: 290
- Fat: 14g
- Carbohydrates: 40g
- Sugar: 29g
- Protein: 2g
- Fiber: 0.5g
- Sodium: 120mg
Tips for Success
- Use Fresh Lemons: Freshly squeezed juice and real zest give the best flavor punch.
- Don’t Skip the Buttermilk: It helps keep the cupcakes soft and moist.
- Cool Completely Before Frosting: Warm cupcakes will melt your frosting.
- Pipe with a Star Tip: For a bakery-style swirl, use a star tip and piping bag.
Lemonade Cupcakes
Ingredients
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the lemonade frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp frozen lemonade concentrate thawed or fresh lemon juice
- ½ tsp vanilla extract
- Optional: pink or yellow food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time. Add lemon juice, lemon zest, buttermilk, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time. Add lemonade concentrate and vanilla extract. Mix until fluffy. If desired, tint with food coloring.
- Once cupcakes are completely cooled, frost using a piping bag or spoon. Garnish with lemon slices or sprinkles if desired.
Notes
- Use Fresh Lemons: Freshly squeezed juice and real zest give the best flavor punch.
- Don’t Skip the Buttermilk: It helps keep the cupcakes soft and moist.
- Cool Completely Before Frosting: Warm cupcakes will melt your frosting.
- Pipe with a Star Tip: For a bakery-style swirl, use a star tip and piping bag.
Common Questions
1. Can I make these ahead of time?
Yes! You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Frost before serving.
2. Can I use store-bought lemonade?
Fresh lemon juice is best for flavor, but you can use a quality store-bought lemonade in the frosting if needed.
3. How do I store leftovers?
Keep cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
4. Can I freeze them?
Yes, freeze the unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw and frost before serving.
Hope you enjoy baking and sharing these zesty Lemonade Cupcakes!
They’re a little taste of sunshine in every bite.
Happy baking!
