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Easter is the perfect time to indulge in sweet, light, and refreshing treats, and what better way to celebrate the season than with a batch of zesty lemon cupcakes?
Lemon cupcakes bring together the vibrant, tangy flavors of fresh lemons with the softness and sweetness of a well-baked dessert, making them an ideal addition to any Easter celebration.
Whether you prefer them topped with a creamy lemon frosting, filled with fresh berries, or mixed with a touch of honey, there’s a lemon cupcake recipe for everyone.
In this blog article, we’ve compiled over 50 delightful Easter lemon cupcake recipes that will impress your guests and leave your taste buds craving more.
From classic lemon cupcakes to creative variations featuring berries, honey, or even poppy seeds, you’ll find the perfect cupcake to fit your holiday mood.
Get ready to bake some sunshine into your Easter festivities with these mouthwatering recipes!
50+ Delicious Easter Lemon Cupcake Recipes for Your Family Celebration
As you prepare to celebrate Easter, lemon cupcakes offer a fresh and delicious way to make your holiday even sweeter.
The tangy citrus flavor and soft, fluffy texture are perfect for the spring season, and the variety of frosting options and add-ins make each cupcake unique.
Whether you’re serving them at an Easter brunch, bringing them to a family gathering, or simply enjoying them on a quiet spring afternoon, these 50+ Easter lemon cupcake recipes will ensure your celebration is filled with flavor.
So, preheat your oven, gather your ingredients, and start baking your way to an unforgettable Easter treat!
Lemon Cream Cheese Easter Cupcakes
These light and fluffy Lemon Cream Cheese Easter Cupcakes are the perfect springtime treat. The tangy lemon flavor pairs perfectly with the creamy, rich cream cheese frosting. Topped with colorful sprinkles or Easter-themed decorations, these cupcakes make an ideal addition to any Easter celebration. They are easy to make and will have your guests coming back for seconds!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla, beating until fluffy. Add a pinch of salt to taste.
- Frost the cooled cupcakes with a generous amount of cream cheese frosting and decorate with sprinkles or Easter-themed decorations.
These Lemon Cream Cheese Easter Cupcakes are a perfect balance of sweet and tangy, making them a delightful addition to any Easter spread. The creamy, lemon-infused frosting is a showstopper, and the cupcakes themselves are tender and full of flavor. They are simple to make but look and taste like a special Easter treat. Whether you’re hosting a brunch or bringing dessert to a family gathering, these cupcakes will be sure to impress.
Lemon Poppy Seed Easter Cupcakes
Lemon Poppy Seed Easter Cupcakes offer a zesty, crunchy twist on the classic lemon cupcake. With poppy seeds adding texture and the brightness of lemon shining through both in the cupcake and the frosting, these cupcakes are a refreshing treat. Their light, fluffy interior paired with the tangy lemon glaze makes them irresistible, making them perfect for your Easter celebration.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup sour cream
- ½ teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the glaze, whisk together the powdered sugar, lemon juice, and milk (if needed) to achieve a smooth, pourable consistency.
- Once the cupcakes have cooled, drizzle the lemon glaze over the top. You can also add a few extra poppy seeds for decoration.
These Lemon Poppy Seed Easter Cupcakes are a delightful mix of flavors and textures. The poppy seeds add an interesting crunch that contrasts nicely with the soft, lemony cupcake base. The simple lemon glaze enhances the citrusy notes and gives these cupcakes a fresh, vibrant finish. They are light enough to enjoy as a mid-afternoon snack but indulgent enough to serve as a celebratory dessert for Easter.
Lemon Blueberry Easter Cupcakes
Lemon and blueberry make the perfect springtime pairing, and these Lemon Blueberry Easter Cupcakes take full advantage of that vibrant combination. The cupcakes are packed with juicy blueberries, and the lemon flavor shines through in both the batter and the zesty frosting. These cupcakes are a delicious way to celebrate the season, with the blueberries adding a burst of color and sweetness to each bite.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh blueberries
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- Gradually mix in the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until fluffy. Add milk as needed for a smooth consistency.
- Frost the cooled cupcakes with the lemon buttercream and garnish with a few extra fresh blueberries for decoration.
These Lemon Blueberry Easter Cupcakes are a true celebration of spring. The burst of sweet, juicy blueberries complements the bright, citrusy flavor of the lemon, creating a flavor profile that is both refreshing and indulgent. The creamy lemon buttercream frosting adds a smooth and tangy finish. Perfect for any Easter gathering, these cupcakes bring a touch of sweetness and a pop of color to your holiday table.
Lemon Coconut Easter Cupcakes
Lemon Coconut Easter Cupcakes are a tropical twist on your traditional lemon cupcake. The zesty lemon flavor is paired with the creamy richness of coconut, making these cupcakes a perfect Easter treat. Topped with a light coconut frosting and extra shredded coconut, they provide a beautiful, festive touch that’s sure to delight guests at any spring celebration. These cupcakes offer a great balance of sweet and tangy flavors that will keep everyone coming back for more.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup sweetened shredded coconut
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, vanilla extract, and heavy cream, beating until light and fluffy. Fold in the shredded coconut.
- Frost the cooled cupcakes with the coconut frosting and sprinkle extra shredded coconut on top.
These Lemon Coconut Easter Cupcakes are the perfect blend of tart and sweet, with the added texture of coconut bringing an extra layer of flavor. The coconut frosting is smooth and creamy, with a delightful coconut crunch on top. These cupcakes are a great option for those looking for a unique Easter treat that still feels fresh and celebratory. The tropical twist makes them an unforgettable addition to any springtime celebration.
Lemon Raspberry Easter Cupcakes
Lemon Raspberry Easter Cupcakes are a refreshing and fruity twist on a traditional lemon cupcake. The tartness of the lemon perfectly balances the sweetness of fresh raspberries, creating a vibrant and colorful treat. With raspberry filling in the center and a fluffy lemon frosting, these cupcakes are as beautiful as they are delicious, making them a stunning addition to your Easter dessert spread.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- 1 cup fresh raspberries (for filling)
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Once the cupcakes have cooled, use a small knife or cupcake corer to make a small hole in the center of each cupcake. Fill each hole with a spoonful of fresh raspberries.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until light and fluffy. Add the heavy cream to adjust the frosting’s consistency.
- Frost the cooled cupcakes with the lemon frosting and top with fresh raspberries for decoration.
These Lemon Raspberry Easter Cupcakes offer a burst of flavor with the perfect balance of tangy lemon and sweet, fresh raspberries. The juicy raspberry filling inside each cupcake adds an unexpected surprise, while the lemon frosting ties everything together with a smooth, citrusy finish. These cupcakes are as delightful to look at as they are to eat, making them a perfect choice for Easter gatherings or any springtime celebration.
Lemon Lavender Easter Cupcakes
Lemon Lavender Easter Cupcakes bring an elegant and aromatic twist to the classic lemon cupcake. The infusion of lavender in the batter and frosting creates a delicate floral note that complements the citrusy brightness of the lemon. These cupcakes are not only delicious but also offer a unique flavor profile, making them perfect for a sophisticated Easter dessert or a special springtime occasion.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 tablespoon dried lavender flowers
For the Lemon Lavender Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried lavender flowers
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a small saucepan, heat the milk over low heat until warm. Add the dried lavender flowers and allow them to steep for 5-10 minutes. Strain the lavender out and set the milk aside to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- Gradually mix in the dry ingredients, alternating with the lavender-infused milk. Start and end with the dry ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until creamy. In a separate small bowl, combine the lavender flowers with 2 tablespoons of hot water to create a lavender infusion. Strain the lavender out and add the infused liquid to the butter along with the lemon juice and vanilla extract.
- Gradually add the powdered sugar, beating until smooth and fluffy. Add milk if necessary to achieve the desired consistency.
- Frost the cooled cupcakes with the lemon lavender frosting.
Lemon Lavender Easter Cupcakes offer a sophisticated and fragrant flavor combination that will elevate your Easter dessert table. The subtle floral notes of lavender beautifully complement the tangy lemon, making each bite a unique and memorable experience. These cupcakes are perfect for anyone who enjoys more complex flavors and will be the perfect conversation starter at your Easter gathering. A truly elegant treat for the spring season!
Lemon Poppy Seed Easter Cupcakes
Lemon Poppy Seed Easter Cupcakes are a delightful blend of citrusy lemon flavor and crunchy poppy seeds, making them a perfect treat for Easter celebrations. The tender, light texture of the cupcakes is complemented by a smooth and tangy lemon frosting. These cupcakes are not only flavorful but also visually stunning, with the poppy seeds adding a touch of elegance. They are ideal for anyone looking for a refreshing dessert that embodies the spirit of spring.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, to adjust consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until creamy and smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until fluffy. If the frosting is too thick, add a tablespoon or two of heavy cream to reach the desired consistency.
- Frost the cooled cupcakes with the lemon frosting and decorate with extra poppy seeds on top for a decorative touch.
Lemon Poppy Seed Easter Cupcakes are a refreshing and delicious dessert that’s perfect for the spring season. The poppy seeds add a slight crunch and a nutty flavor that complements the bright lemon zest. The lemon frosting is creamy, tangy, and fluffy, bringing the perfect balance to the cupcakes. These cupcakes not only taste amazing but also look beautiful with their speckled texture and vibrant frosting. They’re a simple yet elegant treat that will be a hit at any Easter celebration.
Lemon Blueberry Easter Cupcakes
Lemon Blueberry Easter Cupcakes are a perfect combination of tangy lemon and sweet blueberries, offering a burst of freshness in every bite. The lemony base of the cupcake pairs beautifully with the juicy, slightly tart blueberries, while the creamy lemon frosting tops it off with an extra zesty finish. These cupcakes are ideal for a springtime treat, bringing together two of the season’s most beloved flavors in one easy-to-make dessert.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (dusted in flour to prevent sinking)
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to overmix to avoid mashing the berries. Dusting the blueberries with flour before adding them to the batter will help prevent them from sinking to the bottom of the cupcakes.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy and smooth. Gradually add the powdered sugar, lemon juice, vanilla extract, and lemon zest. Beat until light and fluffy. Add the heavy cream if needed to adjust the consistency.
- Frost the cooled cupcakes with the lemon frosting and garnish with fresh blueberries or additional lemon zest.
Lemon Blueberry Easter Cupcakes offer a perfect mix of sweet and tart flavors, ideal for spring celebrations. The juicy blueberries add bursts of freshness, while the lemony frosting enhances the cupcakes with a smooth and tangy finish. These cupcakes are not only easy to make but also a treat for the eyes, with their vibrant colors and beautiful appearance. Whether for an Easter gathering or a special springtime dessert, these cupcakes are a crowd-pleaser that will leave everyone wanting more.
Lemon Cream Cheese Easter Cupcakes
Lemon Cream Cheese Easter Cupcakes combine the richness of cream cheese with the bright, zesty flavor of lemon for a deliciously indulgent treat. The cream cheese adds a smooth, tangy texture to both the batter and the frosting, while the lemon brightens up the flavor and gives these cupcakes an irresistible springtime appeal. With a luscious cream cheese frosting, these cupcakes are a perfect balance of tart and sweet, making them an ideal dessert for Easter.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter, cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, vanilla extract, and lemon zest, and continue to beat until light and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and garnish with additional lemon zest or edible flowers for an extra Easter touch.
Lemon Cream Cheese Easter Cupcakes are the perfect balance of rich, creamy, and tangy flavors, making them a stand-out dessert for your Easter table. The cream cheese adds a luxurious texture to both the cupcakes and the frosting, while the lemon keeps everything light and refreshing. These cupcakes are sure to be a favorite, combining the best of both worlds—decadent yet fresh, and indulgent yet vibrant. Perfect for any celebration or to enjoy with loved ones this spring!
Lemon Coconut Easter Cupcakes
Lemon Coconut Easter Cupcakes are a tropical-inspired treat that combines the bright zest of lemon with the sweetness of coconut. These cupcakes have a light, moist texture with a coconut-infused batter that’s further enhanced by a tangy lemon frosting. Topped with toasted coconut, these cupcakes are the perfect balance of sweet and tart. Whether you’re celebrating Easter or any spring occasion, these cupcakes bring a refreshing tropical twist to your dessert table.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup shredded coconut
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue beating until light and fluffy.
- Frost the cooled cupcakes with the lemon frosting and top with toasted coconut.
Lemon Coconut Easter Cupcakes are a delightful twist on the classic lemon cupcake, offering a tropical flavor profile that’s perfect for spring celebrations. The combination of the creamy, tangy lemon frosting with the light, fluffy cupcake base and toasted coconut topping creates a decadent yet refreshing treat. These cupcakes are not only delicious but also beautiful, with their snowy coconut topping adding an elegant touch. They’re sure to be a crowd-pleaser at any Easter gathering.
Lemon Raspberry Easter Cupcakes
Lemon Raspberry Easter Cupcakes offer a sweet and tart combination of fresh raspberries and lemon. The light and fluffy cupcakes are made with lemon zest and juice for a citrusy kick, while fresh raspberries add a burst of juicy sweetness. Topped with a tangy lemon cream cheese frosting, these cupcakes are not only visually stunning but also incredibly flavorful. Perfect for Easter or any springtime gathering, these cupcakes are an irresistible treat.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh raspberries
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Fresh raspberries for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries, taking care not to crush them. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue beating until fluffy and smooth.
- Frost the cooled cupcakes with the lemon cream cheese frosting and top with fresh raspberries.
Lemon Raspberry Easter Cupcakes are a stunning dessert that perfectly captures the essence of spring. The fresh raspberries add a burst of natural sweetness, while the lemon provides a zesty contrast that elevates the flavor profile. The cream cheese frosting is tangy and smooth, complementing the cupcakes’ light texture. These cupcakes are visually beautiful and bursting with fresh, seasonal flavors, making them a showstopper for your Easter dessert table.
Lemon Almond Easter Cupcakes
Lemon Almond Easter Cupcakes are a delicate and flavorful treat that combines the bright, zesty lemon with the rich, nutty flavor of almonds. The almond essence pairs perfectly with the lemon, creating a balanced and unique flavor profile. These cupcakes are light and fluffy with a slight almond crunch from the slivered almonds incorporated into the batter. Topped with a creamy lemon frosting, they’re a sophisticated dessert that’s perfect for Easter celebrations.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- ½ cup whole milk
- ½ cup slivered almonds
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the slivered almonds, ensuring they are evenly distributed throughout the batter.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and almond extract. Beat until light and fluffy.
- Frost the cooled cupcakes with the lemon frosting and garnish with slivered almonds for an added touch of elegance.
Lemon Almond Easter Cupcakes offer a refined flavor combination that’s perfect for any special occasion. The nutty almonds enhance the citrusy lemon, making each bite both refreshing and satisfying. The creamy lemon frosting ties everything together with a smooth and tangy finish. These cupcakes are an elegant treat that would be a sophisticated addition to your Easter dessert table or any spring gathering. The combination of flavors and textures makes them a memorable dessert everyone will enjoy.
Lemon Blueberry Easter Cupcakes
Lemon Blueberry Easter Cupcakes are a delightful spring treat that combines the refreshing citrus flavor of lemon with the sweet, juicy burst of fresh blueberries. These cupcakes have a soft, moist texture thanks to the addition of sour cream and a zesty kick from the lemon zest and juice. The blueberries not only add color but also provide a subtle sweetness that perfectly complements the tart lemon frosting. With their light texture and fruity filling, these cupcakes are a perfect choice for your Easter celebrations.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries (or frozen, thawed)
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, taking care not to break them apart.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt, and beat until fluffy.
- Frost the cooled cupcakes with the lemon frosting and garnish with a few fresh blueberries.
Lemon Blueberry Easter Cupcakes are an exciting and colorful addition to any spring celebration. The combination of tangy lemon and sweet blueberries creates a refreshing flavor balance, and the light, tender cupcake base makes for a perfect bite. The lemon frosting adds a creamy and zesty finish, elevating the overall flavor. These cupcakes are as visually appealing as they are delicious, making them a perfect treat for your Easter table or any springtime gathering.
Lemon Poppy Seed Easter Cupcakes
Lemon Poppy Seed Easter Cupcakes are a classic combination of fresh citrusy lemon and crunchy poppy seeds, offering a texture-packed treat that’s both refreshing and flavorful. The lemon zest and juice create a zingy, bright flavor, while the poppy seeds add a subtle crunch. Topped with a light, tangy lemon frosting, these cupcakes are perfect for Easter or any spring celebration. Their tender crumb and balanced sweetness will appeal to anyone who loves citrus desserts.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- ½ cup whole milk
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the poppy seeds.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy and smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue to beat until light and fluffy.
- Frost the cooled cupcakes with the lemon frosting.
Lemon Poppy Seed Easter Cupcakes are a wonderful twist on a classic flavor pairing. The lemony base is perfectly complemented by the subtle crunch of the poppy seeds, making each bite a pleasant experience. The tangy lemon frosting adds a creamy finish that balances out the zesty cupcake. These cupcakes are a perfect spring treat for any occasion, from Easter to garden parties, and are sure to be a hit with anyone who loves a refreshing, citrus-packed dessert.
Lemon Honey Easter Cupcakes
Lemon Honey Easter Cupcakes combine the bright, tangy flavor of lemon with the natural sweetness of honey, creating a simple yet delightful flavor profile. The cupcakes are soft and moist with a honey-infused batter, making them uniquely flavorful. The addition of lemon zest and juice brings in a fresh and zesty note that complements the sweetness of the honey. Topped with a creamy honey lemon frosting, these cupcakes are perfect for Easter or any occasion where you want a comforting, sweet dessert.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup honey
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Honey Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, honey, and lemon zest, and continue to beat until smooth and fluffy.
- Frost the cooled cupcakes with the honey lemon frosting.
Lemon Honey Easter Cupcakes are a delightful treat that brings together two timeless flavors in a way that’s both comforting and refreshing. The natural sweetness of honey and the bright, tangy lemon make for a perfect pairing, while the honey lemon frosting adds an extra layer of richness. These cupcakes are a simple yet elegant addition to your Easter dessert table, offering a unique twist on classic flavors. They’re a sweet and satisfying treat everyone will enjoy, making them a must-try for your spring celebrations.
Note: More recipes are coming soon!
