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+ servings
A close of photo of lemon cupcakes in a tray with small lemon wedges on top.

Lemon Cupcakes

Prep Time 45 minutes
Cook Time 20 minutes
Servings 48


For The Lemon Cupcakes

  • 1 cup butter, room temperature
  • 4 eggs
  • 2 1/3 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups sugar
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1 cup buttermilk

For The Lemonade Cream Cheese Filling

  • 2 - 8 oz cream cheese, softened
  • 3/4 cup frozen lemonade concentrate
  • 1 small box instant lemon pudding
  • 5 oz can evaporated milk

For The Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp lemon juice
  • 1 1/2 tsp lemon zest
  • 4-5 cups powdered sugar


  1. Preheat oven to 350°F. Line cupcake pan with liners or spray with a non stick spray.

  2. Allow the butter and eggs to sit at room temperature for 30 minutes.

For The Lemon Cupcakes

  1. In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.

  2. In a large bowl, beat butter on high for 1 minute. Add sugar, lemon zest, lemon juice. Beat until well combined scraping down the sides. Add eggs, one at a time, beating well.

  3. Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.

  4. Pour into prepared cupcake liners and bake at 350° for 19-20 minutes or until toothpick inserted comes out clean. Cool on wire rack. 

  5. Using a cupcake corer, remove the center of each cupcake. Let cupcakes cool completely before filling and frosting.

For The Lemonade Cream Cheese Filling

  1. In a medium bowl, beat cream cheese for 2-3 minutes then add lemonade concentrate, mix well. 

  2. In a small bowl, beat lemon pudding and evaporated milk together for 2 minutes. Mixture will be extremely thick. 

  3. Add pudding mix into cream cheese mixture, beat until well combined. 

  4. Fill cupcakes with lemonade filling using a piping bag and tip.

For the Lemon Frosting

  1. In a medium bowl, beat cream cheese, butter and lemon juice until light and fluffy. 

  2. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon zest.

  3. Frost cupcakes and enjoy! Place in the fridge to keep cold.

Recipe Notes

Recipe inspired from my Zesty Lemon Cake