87% would make this again

Lemon Cupcakes For Easter

Q: Can I use bottled lemon juice instead of fresh lemon in cupcakes?

Yes while you can use bottled lemon juice for the best flavour though it really is worth using fresh lemons. Fresh zest and juice have natural oils and brightness that bottled juice just can’t match so your cupcakes taste fresher and more vibrant.

Q: How do I prevent lemon cupcakes from drying out?

Make sure not to overbake them and avoid overmixing the batter once the flour is in. Baking just until they spring back and are lightly golden keeps the crumb soft and moist. You can also brush a simple lemon syrup over the warm cakes to lock in extra moisture after baking.

Q: Can I freeze these Easter cupcakes?

Yes. Once they have cooled, wrap the unfrosted cupcakes tightly and place them in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before adding frosting. Frosting can also be frozen separately and used later.

Q: How long do lemon cupcakes last once baked?

Baked cupcakes without frosting will stay fresh for about 2 to 3 days at room temperature in an airtight container. If frosted store them in the fridge for up to 3 days and let them come back to room temperature before serving.

Q: How can I make the lemon flavour stronger in cupcakes?

Using fresh organic lemon zest is the best way to boost flavour without making the batter too wet. Zest contains concentrated citrus oils that give bright intense flavour. You can also add a bit of lemon curd or syrup into them too for an extra pop.

Q: What frosting pairs best with lemon cupcakes?

While classic buttercream works wonderfully many bakers enjoy cream cheese or lemon-infused frosting that balances tang and sweetness. For a lighter taste that lets lemon shine, whipped cream or Ermine frosting makes a great match. This is what we've used in this recipe after baking many different batches of this.

Vish G

March 1, 2026

These Lemon cupcakes are the perfect mini dessert for Easter that everyone will love. With a soft and moist crumb full of hidden lemony flavour topped with a light buttercream style frosting decorated with crunchy candy for a yummy twist. A perfect bakery style recipe to kickstart the summer holidays with these easy to bake cakes with an unforgettable taste.

PREP TIME

30 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

Lemon Cupcakes
1½ cups plain flour all purpose flour (190 g)
1 tsp baking powder
¼ tsp bicarbonate of soda baking soda
¼ tsp fine salt
¾ cup caster sugar granulated sugar (150 g)
Finely grated zest of 2 unwaxed organic lemons
½ cup unsalted butter, softened (115 g)
2 large eggs, room temperature
¼ cup fresh lemon juice (60 ml)
½ cup full fat milk or buttermilk, room temperature (120 ml)
1 tsp vanilla extract
Optional Lemon Syrup (recommended for extra moisture)
2 tbsp fresh lemon juice
2 tbsp caster sugar granulated sugar
Ermine Frosting
1 cup full fat milk (240 ml)
¼ cup plain flour all purpose flour (30 g)
¾ cup caster sugar granulated sugar (150 g)
½ tsp fine salt
1 cup unsalted butter, very soft but not melted (225 g)
Finely grated zest of 1 lemon
1 to 2 tbsp fresh lemon juice, to taste
Yellow gel food colouring, optional
Decoration
Yellow sprinkles
Small white or yellow candy eggs or Easter sweets

Instructions

Preheat the oven to 175°C 350°F and line a 12 hole cupcake tin with paper cases.
Put the sugar and lemon zest into a large bowl and rub them together with your fingers until the sugar feels slightly damp and smells strongly of lemon. This step makes a big difference to flavour.
Add the softened butter and beat until pale and fluffy. This can be done with a wooden spoon or mixer.
Beat in the eggs one at a time, mixing well after each. Add the vanilla extract.
In a separate bowl, stir together the flour, baking powder, bicarbonate of soda and salt.
Add half of the dry ingredients to the butter mixture and gently mix until just combined.
Pour in the milk and lemon juice and mix gently. Add the remaining dry ingredients and mix just until no dry flour is visible. Do not overmix.
Divide the batter evenly between the cases, filling each about halfway to two thirds full.
Bake for 18 to 20 minutes until the tops spring back lightly when touched and a skewer inserted comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then move to a rack to cool completely.
If using the lemon syrup, gently heat the lemon juice and sugar together until the sugar dissolves. While the cupcakes are still slightly warm, brush a little syrup over each top. Let them cool fully before frosting.
To make the frosting, whisk the milk, flour, sugar and salt together in a saucepan until smooth.
Cook over medium low heat, whisking constantly until the mixture thickens to a soft pudding consistency. This usually takes 5 to 7 minutes.
Transfer the mixture to a bowl, press cling film directly onto the surface and let it cool completely to room temperature. This is very important.
Beat the softened butter until creamy and smooth.
Add the cooled milk mixture a spoonful at a time, beating well after each addition until the frosting becomes light fluffy and smooth.
Beat in the lemon zest and 1 tablespoon of lemon juice. Taste and add more lemon juice if you like it sharper.
Add a small amount of yellow food colouring if using and mix until evenly coloured.
If the frosting feels too soft, place it in the fridge for 10 minutes then re whip briefly.
Pipe or spread the frosting onto the completely cooled cupcakes.
Decorate with yellow sprinkles and Easter candies while the frosting is still soft so they stick well.