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These lemony lemon cupcakes are the perfect mix of tart and sweet! And with lemonade powder for that tangy lemon flavor they couldn’t get any easier!

I love cupcakes.  

I love making cupcakes.  Experimenting with cupcakes.  Eating cupcakes. Decorating cupcakes.

There are cupcakes for every situation and event.

I also love lemon. There’s something about its fresh, zesty flavor that it goes well in both savory and sweet recipes.  So when my mom mentioned that lemon cupcakes were her favorite I was so ready.  

I’ve made lemon cupcakes before using juice and zest but they’re never as mouth-wateringly lemony as I want them to be.  I like lemon flavor so tart you get that tingly feeling at the back of your jaw and just have to suck your cheeks in until it passes.  Yum.

How easy are these lemon cupcakes?

Well, I saw pink lemonade cupcakes on Pinterest just the other week and I wondered if I could use the lemonade powder to really amp up the lemon flavor.  They turned out better than I ever would have expected.  I did cheat and use a boxed cake mix because it’s just easier sometimes. And I’m ok with that.

That’s my story and I’m sticking to it.

So you can D.I.Y this recipe OR you can simply use a boxed cake mix and some lemonade powder. Whatever floats our boat, babe.

This lemon cupcake recipe is stupid easy.

I used simple, everyday ingredients. I didn’t even have to go to the store. 

If you love lemon, you are going to L-O-V-E these. Even if you don’t love lemon, I think these could change your mind. They’re lemony, but not overly lemony. I think lemon just screams spring.

And if you really want to go all out crazy with lemon (I don’t think I’ve used the word lemon enough times in this post yet) you could even fill these with my amazing 15-minute lemon curd.

These would be so cute for your Easter brunch, to make for your kids or coworkers for a fun treat, or for your mom. Hi, mom!

If you’re looking for even MORE lemon (I don’t blame you…all the lemon!), try whipping up a batch of my lemon raspberry sweet rolls or these lemon blueberry coffee cake muffins, too. 

You can never have too much lemon.

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Perfectly Tart Lemon Cupcakes

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

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Ingredients

For the Cupcakes:

• 2 cups sugar
• 3 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• ¾ cup vegetable oil
• 3 large egg whites
• 2 tsp lemon extract
• 1 ½ cups whole milk
• 1/4 cup lemonade mix

For the Frosting:

• 3 sticks unsalted butter
• 6 cups powdered sugar
• 1 Tbs heavy cream
• Lemon extract to taste

Instructions

For the Cupcakes:

1. Sift together flour, sugar, baking powder, salt, and lemonade powder into the bowl of a stand mixer.
2. Whisk together the vegetable oil, egg whites, vanilla, and milk and with the mixer on low slowly add in the wet ingredients and mix until just combined.
3. Fill cupcake cases 2/3 full and bake at 350 degrees for 18-20 minutes until a center cupcake springs back when touched.
4. Turn onto a clean surface and allow to cool completely before frosting.

For the Frosting:

1. Beat butter until pale and fluffy, about 5 minutes.
2. Add in powdered sugar 1/2 cup at a time until completely incorporated.
3. Add in lemon extract to taste and add in heavy cream until frosting reaches a pipable consistency.
4. Frost cooled cupcakes.