Lemon cupcakes

Lemon cupcakes

45 min
Impress anyone with a sweet tooth with these classic lemon cupcakes with fluffy cream cheese frosting. Decorated with your favourite candy, cookies, berries, or wherever else your imagination takes you; they are as beautiful as they are tasty. They are the perfect addition to any celebration, blending zesty freshness and creamy sweetness. Simple to make yet impressively festive, they are designed to bring joy and a pop of colour to your table.


  • Preheat the oven to 200°C (conventional oven).
  • Whisk butter and sugar until light and fluffy. Add eggs one at a time, followed by milk and lemon zest.
  • Mix flour and baking powder and fold into the batter. Distribute the batter into 12 muffin cases, ideally using a muffin tray.
  • Bake in the middle of the oven for 15-20 minutes. Allow to cool completely.
  • Whip cream cheese and butter until it forms a firm cream. Gradually add icing sugar and mix well.
  • Pipe the frosting onto the cupcakes once they have completely cooled.

If the frosting is too runny, continue whisking with an electric mixer, and it will soon become firm. Use different types of nozzles to create beautiful patterns on the cupcakes, for example, a star nozzle, leaf nozzle, or flower nozzle, or simply spread it out with a spatula or knife for a rustic look.


When grating the lemon for the batter, make sure to only grate the outer, yellow part. The white pith beneath is bitter and can affect the flavour of the batter.


Butter, room temperature
200 g
300 ml
Arla Cravendale Whole milk
50 ml
Lemon, finely grated zest
Wheat flour
400 ml
Baking powder
1½ tsp
Cream cheese
450 g
100 g
Icing sugar
400 ml
Mixed fresh berries
Edible flowers

Festive lemon cupcakes with cream cheese frosting

Baking beginners and aficionados alike will delight in these slightly zingy lemon cupcakes with a classic, sweet cream cheese frosting on top. With their beautifully piped frosting and colourful toppings, they fit perfectly for any festive occasion. Whip them up for Easter, allowing springtime hints from fresh berries and edible flowers to shine through on the dessert table, or serve them as impressive, sweet treats for birthdays, cosy get-togethers with friends, or fancy afternoon tea spreads. Cupcakes are easy to serve for a crowd and look beautiful as the centrepiece for dessert or next to other muffins, cupcakes, and cakes.

Subtle sweetness and a refreshing lemon undertone

These easy lemon cupcakes have it all; from their moist cakes to their velvety frosting, you will want to come back for seconds. The simple, classic batter has a refreshing lemon flavour from lemon zest, and the frosting is a traditional cream cheese frosting with a delightful sweetness. Together, you get a delicate, subdued mix of something sweet and something tangy, giving you a harmonious balance of flavours that fit the soft cupcakes beautifully.

Decorate with colourful and tasty toppings

Although already beautiful with frosting piped on top, go all out with the toppings. Choose your favourite candies, sprinkles, sweet cookies, and fresh berries and have fun decorating. Make, for example, a cupcake with chocolate cookie crumbs, a small, filled chocolate, and chocolate sprinkles, and another with red, fresh berries and pink and red sprinkles. Chopped pistachios, lemon zest, candied lemon, or fresh mint leaves are also perfect cupcake toppings. A decorative final touch with delicate Easter and springtime vibes is edible flowers in various colours that complement the other toppings you use. We also have other easy recipes for beautifully decorated desserts. Try our Easter egg cupcakes with colourful frosting or this carrot cheesecake decorated with frosting, walnuts, and carrots. If you want to go all out on lemon flavour, look at these biscuits with lemon curd and meringue or glazed lemon mousse cake with pistachio tuile.

Experiment with berries and lemon drizzle cupcakes

With a simple batter like this, it is easy to experiment. Berries are always good in combination with lemon, so experiment with a lemon and raspberry cupcake for a delightful mix of juicy and tangy or use sweeter berries like blueberries or strawberries cut into small cubes. With berries, you will get deliciously extra moist lemon cupcakes, but be careful not to add too many juicy berries, as it will make the cakes soggy. To stay with the lemon flavour, consider lemon drizzle cupcakes. Whisk lemon juice from two lemons with 75 g sugar, and drizzle it over the cupcakes while they are still warm. You can also poke tiny holes with a skewer halfway into each cupcake before drizzling with the lemon mixture to make it soak down into the warm cakes. Then, decorate each lemon drizzle cupcake with frosting after they have cooled.