Light, Fluffy, Buttery & Bursting with Fresh Lemon Flavor

Oh my sweet friends… if sunshine could be baked into a dessert, it would taste exactly like these Soft Butter Lemon Cupcakes.

They’re tender, moist, and rich with real butter flavor—but balanced with fresh lemon zest and juice that keeps them bright and refreshing. These cupcakes are the perfect solution when you want something indulgent yet light, sweet yet citrusy.

As Poulef, I believe cupcakes should feel special but never complicated. This recipe delivers bakery-style results with simple ingredients and foolproof steps.

Today you’ll get:

• A fully detailed, SEO-optimized article (1200+ words)
• Complete ingredient breakdown
• Expert baking tips
• Storage instructions
• Nutritional details
• Pinterest interactive section
• Related recipe links
• Tasty Recipes fillRecipeForm script
• RankMath SEO data

Let’s bake sunshine together

Why You’ll Love These Soft Butter Lemon Cupcakes

These cupcakes are:

• Ultra soft and fluffy
• Rich from real butter
• Brightened with fresh lemon
• Perfectly balanced—not too sweet
• Easy to make
• Freezer-friendly
• Ideal for birthdays, brunch, spring, or summer

The texture? Pillow-soft crumb.
The flavor? Buttery vanilla meets fresh citrus brightness.

Complete Ingredient List (Yields 12 Cupcakes)

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For the Cupcakes

• 1 ½ cups (192g / 6.8 oz) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g / 1 stick) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs (room temperature)
• 1 tablespoon lemon zest (freshly grated)
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) whole milk (room temperature)

For the Lemon Buttercream Frosting

• ½ cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1–2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1–2 tablespoons heavy cream or milk
• Pinch of salt

Ingredient Notes for Perfect Cupcakes

Butter

Always use real unsalted butter. It creates richness and structure.

Lemon Zest

This is where the true lemon flavor lives. Don’t skip it.

Fresh Lemon Juice

Never use bottled juice—it dulls the flavor.

Room Temperature Ingredients

They blend better and create a smoother batter.

Step-by-Step Instructions

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy.

This step creates air pockets for fluffy cupcakes.

Step 4: Add Eggs & Flavor

Add eggs one at a time.

Mix in:

• Lemon zest
• Lemon juice
• Vanilla extract

Beat until smooth.

Step 5: Combine Wet & Dry

Alternate adding dry ingredients and milk:

Dry → Milk → Dry → Milk → Dry

Mix until just combined.

Do not overmix.

Step 6: Fill & Bake

Fill liners ⅔ full.

Bake for 18–20 minutes.

A toothpick should come out clean.

Step 7: Cool Completely

Let cupcakes cool in pan for 5 minutes.

Transfer to wire rack and cool fully before frosting.

Lemon Buttercream Frosting

Step 1: Beat Butter

Beat softened butter until creamy.

Step 2: Add Sugar

Gradually add powdered sugar.

Step 3: Add Lemon & Cream

Add lemon juice, zest, cream, and salt.

Beat until fluffy.

Pipe or spread onto cooled cupcakes.

Texture & Flavor Profile

These cupcakes are:

• Soft and airy
• Moist but not dense
• Buttery with citrus brightness
• Sweet but refreshing

They pair beautifully with tea, coffee, or lemonade.

Pro Tips for Bakery-Style Results

✔ Rub lemon zest into sugar before creaming
✔ Don’t overbake
✔ Use fresh lemons
✔ Sift powdered sugar for smooth frosting
✔ Chill frosted cupcakes 10 minutes before serving

Storage Instructions

Room Temperature:
Store unfrosted cupcakes for 2 days.

Refrigerator:
Store frosted cupcakes up to 5 days.

Freezer:
Freeze unfrosted cupcakes up to 2 months.

Nutritional Information (Per Cupcake with Frosting Approx.)

Nutrient	Amount
Calories	290
Carbs	38g
Sugar	28g
Fat	14g
Protein	4g
Fiber	1g

When to Serve These Lemon Cupcakes

• Spring brunch
• Easter dessert table
• Baby showers
• Summer parties
• Afternoon tea
• Birthday celebrations

They look elegant but feel homemade.

Related Recipes You’ll Love

• Lemon Blueberry Muffins – https://poulef.com/lemon-blueberry-muffins
• Classic Vanilla Cupcakes – https://poulef.com/classic-vanilla-cupcakes
• Lemon Pound Cake – https://poulef.com/lemon-pound-cake
• Raspberry Lemon Bars – https://poulef.com/raspberry-lemon-bars
• Orange Butter Cake – https://poulef.com/orange-butter-cake

Pinterest Interactive Section

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Save it on Pinterest so you never lose it:

https://www.pinterest.com/poulefrecipe/

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• Did you add extra zest?
• Did you make mini cupcakes?
• Did you tint the frosting yellow?

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