Enjoy a pretty burst of lemon with these Lemon Blossom Cupcakes. Delicious, moist lemon cupcakes topped with lemon cream cheese frosting!

lemon cupcakes with lemon slice and mint sprig on top

These pretty lemon cupcakes are a great way to welcome Spring! With moist lemon cupcakes and a swirl of lemon cream cheese frosting, they might just be the perfect lemon bite.

To garnish my cupcakes, I topped with a wedge of fresh lemon and a small mint leaf. I love this garnish as it’s so simple, yet so pretty. Simply press the lemon wedge into your frosting and tuck a mint leaf next to it. And once decorated, these cupcakes are nice and sturdy, so they hold up really well if you need to travel with them.

These bright lemon cupcakes would be perfect Easter, Mother’s Day or any celebration, such as the arrival of Spring :)

Cook’s Notes

Be sure to note the recipe instructions to start with room temperature ingredients. It will make for a better finished product!

You can make the cupcakes ahead and freeze them. Then when ready, thaw and frost/decorate.

When it comes to making the frosting swirl, I like to start a little in from the edge, leaving a bit of the outer edge of the cupcake exposed. Not only does it look nice, it prevents the swirl from getting larger than the cupcake and top heavy :)

For a simpler presentation, simply garnish with lemon zest.

As these cupcakes use a lot of zest, be sure to scrub your lemons well before zesting, or better yet, if you can, pick up some organic lemons.

lemon cupcakes with lemon slice and mint sprig on top

lemon cupcakes with lemon slice and mint sprig on top

Get the Recipe: Lemon Blossom Cupcakes

Enjoy a pretty burst of lemon with these Lemon Blossom Cupcakes. Delicious, moist lemon cupcakes, topped with lemon cream cheese frosting! For frosting as shown, you will need a pastry piping bag and a large, round plain piping tip, such as Ateco 808
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Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 1/4 cups (156.25 g) all-purpose flour
  • 1 1/4 tsp (6.16 g) baking powder
  • 1/8 teaspoon (0.62 g) salt, reduce to pinch if using salted butter
  • 4 Tbsp (59.15 g) unsalted butter, at room temperature
  • 3/4 cup + 2 Tbsp (150.4 g) white sugar
  • 1 (1) large egg, at room temperature
  • 1 tsp (4.93 ml) pure vanilla extract
  • 1/2 cup + 2 Tbsp (126.88 ml) whole milk, at room temperature
  • Zest of one lemon
  • 1/4 cup (61 ml) freshly squeezed lemon juice

For the lemon cream cheese frosting:

  • 4 Tbsp (59.15 g) unsalted butter, at room temperature
  • 6 oz (170.1 g) cream cheese, at room temperature
  • 4 cups (480 ml) icing/confectioners sugar
  • 1/2 tsp (2.46 ml) pure vanilla extract
  • Zest of one lemon

For garnish:

  • Fresh lemon wedges, lemon slice, cut into quarters
  • Fresh mint leaves

Instructions
 

  • For the Cupcakes: Preheat the oven to 350ºF. Prepare 12 cupcake cups paper baking liners. Set aside.
  • In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer or in a bowl with an electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the egg, mixing slowly to combine.
  • Add the vanilla to the milk in a liquid measuring cup.
  • Add one third of the dry flour mixture, followed by one third of the milk and mix thoroughly. Repeat, stopping to to scrape down the sides of the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly just until incorporated. Add the lemon juice and zest and mix until thoroughly combined at low speed.
  • Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full. Bake for 16 to 18 minutes (start checking at 14 minutes) or until a toothpick comes out clean.
  • Transfer the pan to a wire rack to cool completely.
  • For the Frosting: Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. With a piping bag and a large plain round tip, frost the cupcakes with a swirl and top with a lemon wedge and a mint leaf!
Cuisine: American
Course: Dessert, Snack
Author: Jennifer
Calories: 402kcal, Carbohydrates: 68g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 83mg, Potassium: 112mg, Sugar: 57g, Vitamin A: 465IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 0.8mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

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