Name: Vanilla Cupcakes with Lemon Cream Cheese Frosting
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 1/3 cups (173 g) all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (120 ml) buttermilk; 8 ounces (226 g) cream cheese, softened; 1/4 cup (56 g) unsalted butter, softened; 3 cups (360 g) confectioners’ sugar, sifted; 1/4 cup (56 g) lemon curd, room temperature; 1 teaspoon vanilla extract; 1/8 teaspoon salt

This post may contain affiliate links. Read the full disclosure here.

Jump to Recipe

Homemade Vanilla Cupcakes with Lemon Cream Cheese Frosting are so full of bright sunny flavors! Whip up this easy recipe to add a little sunshine to your day. Deliciously tender vanilla cupcakes pair perfectly with the lemon cream cheese frosting.

Vanilla Cupcakes

One thing is for sure, I love fruity desserts. I will always choose the fruit-laden treat over the double chocolate one. Don’t get me wrong, I do love all sweets but I can never pass up sweet ripened fruit-filled desserts.

One of my most adored is the lemon. It’s already made an appearance on the blog this winter in this pull-apart bread. I am making sunshine filled treats to entice spring to hurry up!

These cupcakes were an offering to the weather gods. The cupcake itself is soft and full of vanilla flavor. I topped them with a sweet lemon cream cheese frosting. The vanilla and lemon complement each other perfectly.

The vanilla cupcake recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Butter, sugar, eggs, vanilla, buttermilk, flour, baking powder, and salt.

I always use butter in my cupcake recipes because I love the buttery flavor. I think all cake should be buttery!

Vanilla cupcake batter in a clear mixing bowl with pink spatula.

How to make vanilla cupcake with lemon cream cheese frosting

The process is simple. Mix the wet ingredients, then mix the dry ingredients, and combine the two. You really can’t mess this up. Bake them for about 20 minutes and that’s it. Easy-peasy.

The frosting is just as simple. And it tastes amazing! Cream cheese, butter, lemon curd, and powdered sugar are all blended together to make a light, lemony, and creamy frosting. It’s good enough to eat with a spoon. Or as a dip for fruit. Trust me, it’s amazing.

Frost the cupcakes after they have cooled completely. You can choose your own method for frosting. I used a piping bag fitted with a large round tip. This allowed me to pipe large swirls of frosting onto the cupcakes.

The cupcakes and frosting take around an hour to make and I’m certain it will take you less than that to eat them all. They are wonderful.

Angled view of vanilla cupcakes with lemon cream cheese frosting.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on Instagram, Pinterest, Facebook, Youtube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

Vanilla Cupcakes with Lemon Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Ingredients

For the cupcakes

½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 ⅓ cups (173 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (120 ml) buttermilk

For the frosting

8 ounces (226 g) cream cheese, softened
¼ cup (56 g) unsalted butter, softened
3 cups (360 g) confectioners’ sugar, sifted
¼ cup (56 g) lemon curd, room temperature
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Make the frosting

Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners; set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the butter and sugar on medium speed until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Then, beat in the vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternating with the buttermilk. Begin and end with flour mixture. Mix until well blended.
Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely before frosting.

Make the frosting

In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar, lemon curd, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes.

50 Comments

Blair @ The Seasoned Mom says:

at

These look so fresh and perfect for spring, Jen! My lemon-loving three-year-old would be very happy to see them at his May birthday party! 🙂

1. Jen says:
  
  at
  
  I’m sure the kids would love these, Blair. You’ll have to let me know if you make them. 🙂
  
Chineka @ Savor The Baking says:

at

You’ve got me with the lemon cream cheese frosting. These look delicious and I love fruity desserts as well.

[email protected] says:

at

Last few days I am all over lemon. I just made lemon crepes the other day and now these cupcakes are just the thing I want to eat right now!! I can just smell the refreshing flavors! 🙂

1. Jen says:
  
  at
  
  Lemon crepes sounds wonderful, Ami!
  
Mariah @ Mariah's Pleasing Plates says:

at

These cupcakes are beautiful Jen! I am right there with you on the fruity desserts, I can NEVER pass them up! Pinned!

1. Jen says:
  
  at
  
  Thanks, Mariah!
  
Danielle @ Live Well Bake Often says:

at

I definitely agree that all cakes should be buttery! I’ve been loving lemon desserts lately, they definitely help to forget about the cold weather and snow. Your cupcakes look so incredible, and that candy peel on top is such a great touch. Pinned 🙂

1. Jen says:
  
  at
  
  Thank you for the kind compliments, Danielle! 🙂
  
Rachel @the dessert chronicles says:

at

Your photos are gorgeous! These look perfectly moist and remind me of spring which I seriously need right now!

1. Jen says:
  
  at
  
  Thank you for the compliments, Rachel!
  
Andrea @ Chocolate & Sea Salt says:

at

YES I totally need spring to get here ASAP. I’m with you! And these look like an delicious way to will it in! Pinning 🙂

1. Jen says:
  
  at
  
  Thanks, Andrea!
  
Manali @ CookWithManali says:

at

I can see from the pictures how soft and fluffy these vanilla cupcakes are! I loveeeeee fruity desserts, they are irresistible! The cupcakes look gorgeous Jen, I love the candied lemon on top!

1. Jen says:
  
  at
  
  Thanks, Manali. Fruity desserts just seem lighter and less filling. Maybe it’s a sick mind trick to make us eat more!
  
Chris @ Shared Appetite says:

at

These cupcakes are beautiful! My wife is a HUGE lemon fan so I know she would absolutely love it if her amazing husband whipped her up some of these!

1. Jen says:
  
  at
  
  Yes, you must make these for your lovely wife. She will be so grateful and so will baby 😉
  
Rachelle says:

at

I’m a huge fan of lemon desserts too. These cupcakes are so pretty and look amazing! I might need to whip up a batch of these tonight and pretend it isn’t snowing! Bring on Spring!