Double Lemon Cupcakes Recipe: Bright, Zesty, and Irresistible

Moist, tender treats meet creamy frosting for a lively, refreshing dessert experience.

By Medha deb

Created on Sep 16, 2025

Moist, tender treats meet creamy frosting for a lively, refreshing dessert experience.

If you’re searching for a dessert that delivers a burst of citrusy goodness with every bite, look no further than these double lemon cupcakes. They are not only visually appealing—with their sunny yellow color and delicate lemon accents—but also packed with vibrant lemon flavor in both the cake and the frosting. Perfect for spring gatherings, summer picnics, or just a sweet pick-me-up, these cupcakes are ideal for anyone who loves a zesty, refreshing dessert.

Adapted from The Pioneer Woman’s kitchen, this recipe is straightforward and forgiving, making it accessible for bakers of all levels. The key is using real lemons—both zest and juice—to infuse each component with a natural, tangy brightness that artificial flavors simply can’t replicate.

Ingredients

To make these cupcakes, you’ll need a combination of pantry staples and a few fresh ingredients to achieve that robust lemon profile.

For the Cupcakes

Cooking spray, for lining the cupcake tin
1 1/2 sticks unsalted butter, softened
3 large eggs, at room temperature
1 3/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups granulated sugar
1/4 cup whole milk
3 Tbsp grated lemon zest (from 2–3 lemons)

These ingredients come together to create a tender, moist crumb with a pronounced lemon essence, thanks to the generous amount of fresh zest.

For the Frosting

3–4 cups powdered sugar
8 oz cream cheese, softened
1 stick unsalted butter, softened
2 Tbsp fresh lemon juice
2 Tbsp grated lemon zest (from about 2 lemons)
Candied lemon peel, for topping (optional)

The frosting is where the “double lemon” promise is fulfilled, as it’s infused with both lemon zest and juice, offering a creamy, tangy finish that pairs beautifully with the cupcake base. The optional candied lemon peel adds a decorative touch and an extra citrusy bite.

Step-by-Step Directions

Follow these simple steps to ensure your double lemon cupcakes turn out light, fluffy, and full of lemon flavor. The process is divided into two main parts: making the cupcakes and preparing the frosting.

Preparing the Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Lightly coat the liners with cooking spray to help prevent sticking.
In a medium bowl, beat the softened butter and eggs with a hand mixer on medium-high speed until just combined, with small bits of butter remaining, about 3 minutes.
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk the granulated sugar, milk, and lemon zest.
Add the butter mixture to the sugar mixture and beat with the mixer until combined. Mix in the flour mixture. If the batter becomes too thick, switch to a wooden spoon.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Lemon Frosting

In a large bowl, beat 3 cups powdered sugar, cream cheese, butter, lemon juice, and lemon zest with a mixer until light and fluffy.
Adjust the thickness by adding more powdered sugar as needed.
Pipe or spread the frosting onto the cooled cupcakes. For an extra pop of flavor and color, top with candied lemon peel, if desired.

Tips and Variations

Here are some expert tips to ensure your cupcakes are perfect every time:

Use fresh lemons: Freshly zested and juiced lemons provide the best flavor. Avoid bottled lemon juice for both the cupcakes and frosting.
Room temperature ingredients: Using room temperature butter, eggs, and cream cheese helps create a smooth, evenly textured batter and frosting.
Don’t overmix: Mix just until ingredients are combined to keep the cupcakes tender.
Cupcake storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

If you want to experiment, consider these variations:

Lemon-lime twist: Replace some of the lemon juice with lime juice for a citrus duo.
Lemon curd filling: For an extra-lemony treat, core the cooled cupcakes and fill with lemon curd before frosting.
Glaze instead of frosting: Make a simple glaze with powdered sugar, lemon juice, and zest for a lighter finish.

The Lemon Experience

What makes these cupcakes stand out is the double dose of lemon—in both the cake and the frosting. The zest provides aromatic oils that carry the essence of lemon, while the juice adds a tangy brightness that balances the sweetness of the cupcake and frosting. The cream cheese frosting, though rich, is lightened by the citrus, making each bite refreshing rather than cloying.

The texture is equally important. The cupcakes are moist and springy, with a fine crumb that melts in your mouth. This is achieved through the combination of moistening agents (butter, eggs, milk) and careful mixing to avoid developing too much gluten, which could make them tough.

Serving Suggestions

These cupcakes are versatile enough for any occasion. Serve them at weddings, baby showers, birthday parties, or as a special weekend treat. Pair them with a cup of tea or a glass of iced lemonade for a refreshing summer dessert.

For a more elegant presentation, consider topping each cupcake with a thin slice of fresh lemon or a twist of candied lemon peel. A sprinkle of edible flowers or a dusting of powdered sugar can also add visual appeal.

FAQ

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container at room temperature. Prepare the frosting just before serving for the best texture.

What if I don’t have candied lemon peel?

No problem. While candied lemon peel adds a decorative touch and extra zest, the cupcakes are delicious with or without it. You can also garnish with a twist of fresh lemon zest or a thin lemon slice.

Can I use gluten-free flour?

While not tested in the original recipe, a 1:1 gluten-free flour blend should work well as a substitute. Be sure to mix gently and check for doneness a few minutes early, as gluten-free baked goods sometimes cook faster.

How do I store frosted cupcakes?

Store frosted cupcakes in the refrigerator due to the cream cheese frosting. Bring them to room temperature for about 20 minutes before serving for the best flavor and texture.

Can I freeze the cupcakes?

You can freeze unfrosted cupcakes for up to two months. Thaw them overnight in the fridge or at room temperature and frost before serving. The frosting does not freeze well.

Why These Cupcakes Stand Out

Double lemon cupcakes are more than just a dessert—they’re a celebration of citrus. The combination of citrus-forward cake and a tangy, creamy frosting makes them irresistibly bright and refreshing. Whether you’re an experienced baker or a novice, this recipe is accessible and rewarding, yielding cupcakes that look as good as they taste. Plus, the added flexibility with variations and garnishes means you can make the recipe your own, whether you’re aiming for classic elegance or playful, whimsical treats.

Conclusion

If you’re craving a dessert that’s both cheerful and satisfying, these double lemon cupcakes fit the bill. They’re easy to prepare, endlessly adaptable, and packed with the kind of fresh lemon flavor that only comes from natural ingredients. Give them a try for your next gathering, or simply enjoy one as a sweet reminder of sunshine any day of the week.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb