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Lemonade Cupcakes
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 290kcal
Cost $6–$8

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.