Lemon Cupcakes

I think everyone loves a good cupcake. There is something so endearing about 2-3 bites of old fashion birthday cake topped with a really delicious frosting. For me it brings back memories of birthday parties I use to attend as a little kid.  I personally love anything with lemon and when I saw the buttermilk in this recipe I knew immediately that it would be a winner. The recipe is complete with our famous Cream Cheese frosting!

Lemon Cupcakes | Captain Freeman Inn
Recipe type: Cupcake
Serves: 24
Who does't love a most lemony cupcake? The buttermilk, along with the lemon zest in this recipe creates a really flavorful cake.
  • Cupcakes
  • 1½ cups cake flour
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 9 Tablespoons unsalted butter
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 egg yolk
  • 1 cup buttermilk, room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon lemon extract
  • 3 teaspoons lemon zest
  • Frosting
  • 12 Tablespoons unsalted butter, softened
  • 6 ounces cream cheese
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioner's sugar
  • 2 teaspoons lemon zest
  • whole lemon for rind
  1. Cake
  2. Preheat oven to 350. Sift dry ingredients together and put aside. In stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Reduce speed to low, add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and dry ingredients and ending with dry. Beat well. Add vanilla, lemon extract and zest. Divide batter among 24 cupcake tins lined with paper, filling each ¾ full. Bake 20 minutes until tester inserted in center comes out clean. Let cool on a wire rack and frost with cream cheese frosting. Top with a twist of lemon rind.
  3. Cream Cheese Frosting
  4. In medium bowl, blend butter, cream cheese and sugar together with a hand or stand mixer. Add vanilla and lemon zest.

This recipe is a show stopper 🙂

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