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Creamy Lemon Drop Cupcakes with Sugared Rim Buttercream

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These creamy lemon drop cupcakes feature a bright, tangy lemon flavor with a smooth cream cheese buttercream and a playful sugared rim for added crunch. Perfect for celebrations or a cozy treat, they come together quickly with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest, finely grated
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (230 g) unsalted butter, softened (for buttercream)
  • 4 oz (115 g) cream cheese, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (for buttercream)
  • 1 teaspoon lemon zest (for buttercream)
  • ½ teaspoon vanilla extract (for buttercream)
  • Granulated sugar (for rimming)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or silicone liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Using a mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each. Blend in lemon zest and vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients in three parts with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly among liners, filling each about two-thirds full. Bake 18-22 minutes or until a toothpick comes out clean.
  7. Cool cupcakes in pan 5-7 minutes, then transfer to wire rack to cool completely before frosting.
  8. For buttercream, beat 1 cup softened butter and cream cheese until creamy. Gradually add powdered sugar, beating on low. Add lemon juice, lemon zest, and vanilla extract; mix until smooth and fluffy.
  9. Lightly moisten cupcake rims with lemon juice using a brush or fingertip. Dip rims into granulated sugar to coat.
  10. Frost cupcakes generously with buttercream using an offset spatula or piping bag. Garnish with extra lemon zest or thin lemon slices if desired.

Notes

Use softened but not melted butter for best texture. Avoid zesting the white pith of lemons to prevent bitterness. Chill frosting briefly if too soft and whip again for fluffiness. Lightly moisten rims with lemon juice to help sugar stick without dissolving. Let cupcakes cool completely before frosting to prevent melting.

Nutrition

Keywords: lemon cupcakes, lemon drop cupcakes, sugared rim buttercream, creamy lemon cupcakes, easy lemon dessert, lemon buttercream frosting

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