Lemon Cupcakes

You simply can’t go wrong with this crowd-pleasing treat! Whether for an office potluck, a birthday party, or an anytime treat, the bright combination of lemon, a classic buttercream icing, and the mellow sweetness of our Golden Yellow Sugar never fails to bring the smiles.

Prep Time
20 minutes
Bake Time
20 to 25 minutes
Lemon cupcakes with a fluffy vanilla frosting, adorned with a twist of lemon zest, presented on a vintage floral-patterned plate set against a white wooden surface and a backdrop of soft greenery and white blooms for a fresh, springtime feel.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Muffin tin

Paper liners x 15

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Medium bowl x 2



Stand mixer with paddle attachment OR hand mixer with large bowl

Rubber spatula

Trigger-style scoop OR ladle


Piping bag

Plain or round piping tip (large)

15 cupcakes
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (100 g) Redpath® Special Fine Granulated Sugar
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1½ cups (188 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • ½ tsp (2 g) baking soda
  • ¼ tsp (2 g) salt
  • ¾ cup (188 ml / 194 g) plain yogurt
  • ¼ cup (63 ml) lemon juice
  • ½ cup (113 g) butter
  • 2 large eggs
  • ¾ tsp (3 ml) pure lemon extract (see Chef’s Tips)
  • ½ tsp (2 ml) pure vanilla extract
For the buttercream:
For the cupcakes:

Step 1

Preheat oven to 350°F (177°C). Line two muffin tins with paper liners.

Step 2

In a medium bowl, combine the Redpath® Golden Yellow Sugar, the Redpath® Granulated Sugar, and the lemon zest. With clean hands or the back of a spoon, rub the lemon zest into the sugars until fragrant and the sugars look like wet sand. Set aside.

Step 3

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed.

Step 4

In a large measuring cup, whisk together the yogurt and lemon juice until thoroughly combined. Set aside until needed.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add in the brown sugar and lemon zest mixture and cream until butter is light in colour and fluffy, scraping down the sides of the bowl as necessary; 3 minutes.

Step 6

Add in the eggs one at a time, beating well after each.

Step 7

Add and mix in the lemon and vanilla extract.

Step 8

Transfer ⅓ of the dry ingredients into the bowl of the stand mixer. Mix on low speed until just combined. Add half of the yogurt mixture and beat in until combined. Repeat the process with the remaining dry and wet ingredients, ending with the dry ingredients; do not overmix.

Step 9

With a trigger-style scoop or ladle, fill the paper liners ¾-full with the batter. Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the center comes out clean or until the tops spring back when gently pressed.

Step 10

Let cupcakes cool in pan for about 5 minutes before carefully removing and placing them onto a wire cooling rack to cool completely before decorating.

Step 11

Make the desired buttercream as directed in the recipe. Transfer buttercream to a piping bag fitted with a large plain/round piping tip.

Step 12

Pipe a mound of frosting or the desired decorative pattern onto the tops of the completely cooled cupcakes.

Step 13

Serve immediately or store in an airtight container in the fridge for up to 4 days (see Chef’s Tips).

Three lemon cupcakes with creamy frosting and lemon peel garnish and three more without toppings displayed on a marble countertop with a filled piping bag and fresh lemons in the background.