Honey Lemon Cupcakes With Cream Cheese Frosting - The Perfect Spring D

I got the idea to make these after watching With Love, Meghan on Netflix—there’s an episode where she makes a honey lemon olive oil cake and decorates it with edible flowers. Since I already had edible flower sprinkles from my cakes, I decided to turn them into cupcakes! I skipped the olive oil, but feel free to add some if you want an extra moist texture.

• Naturally sweetened lemon cupcakes made with honey and coconut sugar instead of relying solely on refined sugar
• Beautiful presentation with minimal effort, by adding the edible flower sprinkles
• Perfectly balanced flavors – not too sweet with just the right amount of lemony tang
• Make-ahead friendly – these lemon cupcakes with cream cheese frosting actually taste even better the next day as the flavors develop!
• Moist lemon cupcake texture thanks to the buttermilk and honey combination

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Here’s What You’ll Need to Make the Lemon Cupcakes:

• ½ cup (113g) salted butter, softened – provides richness and structure
• ½ cup (80g) coconut sugar – adds a subtle caramel note that complements honey
• ⅓ cup (113g) honey – creates moisture and unique floral sweetness
• 2 large eggs, room temperature – provides structure and lift
• 1 tablespoon lemon zest (from 1 lemon) – essential for bright lemon flavor
• 2 tablespoons fresh lemon juice – adds tanginess and activates the baking soda
• ½ teaspoon vanilla extract – enhances overall flavor profile
• 1¼ cups (156g) all-purpose flour – the foundation of our cupcakes
• 1 teaspoon baking powder – provides lift and texture
• ½ teaspoon baking soda – reacts with acids for additional rise
• ½ cup (120ml) buttermilk, room temperature – creates tender crumb and moisture

Here’s What You’ll Need to Make the Honey Lemon Cream Cheese Frosting:

• 1 package (8 oz/226g) cream cheese, softened – base for tangy frosting
• ½ cup (113g) salted butter, softened – adds stability and richness
• 2 tablespoons honey – provides natural sweetness
• 1 tablespoon lemon zest (from 1 lemon) – adds flavor without excess liquid
• 1 tablespoon fresh lemon juice – balances sweetness with acidity
• 2-3 cups (240-360g) powdered sugar – sweetens and thickens frosting
• Optional: edible flower sprinkles – for decoration

• 12-cup muffin tin
• Cupcake liners
• Stand mixer or hand mixer
• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Ice cream scoop to scoop the batter into the liners
• Wire cooling rack
• Piping bag and tip (optional)

Step 1: Prep Your Lemon Cupcakes

Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients for Lemon Cupcakes

In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes until creamy. Add the lemon zest and coconut sugar, then beat for about 5 minutes until light and fluffy. This extended mixing time is crucial for incorporating air into the lemon cupcake batter!

Step 4: Add Wet Ingredients

Add the honey, eggs, and vanilla to the butter mixture. Beat until combined (don’t worry if it looks a bit runny or clumpy at this stage – that’s normal for these lemon cupcakes!).

Step 5: Prepare Liquid Mixture

In a small bowl or measuring cup, stir together the lemon juice and buttermilk.

Step 6: Alternate Additions

With the mixer on low speed, add the dry and wet ingredients in this order:

1. Add 1/3 of the flour mixture and mix until just combined
2. Add 1/2 of the buttermilk mixture and mix until just combined
3. Add another 1/3 of the flour mixture and mix until just combined
4. Add the remaining buttermilk mixture and mix until just combined
5. Finish with the remaining flour mixture and mix until just combined

Be careful not to overmix – stop as soon as the ingredients are incorporated for the most tender lemon cupcakes!

Step 7: Bake Your Lemon Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each using an ice cream scoop to make even, flat top cupcakes. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 8: Make the Cream Cheese Frosting

While the lemon cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the honey, lemon zest, and lemon juice, and beat until well combined.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, until you reach your desired consistency. For a stiffer cream cheese frosting that holds its shape well for piping, you’ll need closer to 3 cups.

Step 9: Frost & Decorate Your Lemon Cupcakes

Once the lemon cupcakes are completely cool, top them with the cream cheese frosting using a piping bag fitted with your favorite tip or simply spread the frosting with a knife or offset spatula. If using, sprinkle with edible flower sprinkles for a beautiful spring touch!

• Room temperature ingredients: For the best lemon cupcake texture, make sure your butter, eggs, and buttermilk are all at room temperature before starting.
• Don’t skimp on the beating time: The 5 minutes of creaming butter, sugar and zest creates air pockets that help the cupcakes rise and stay fluffy.
• Measure flour correctly: Spoon flour into measuring cups and level with a knife rather than scooping directly with the measuring cup, which can pack in too much flour.
• Use fresh lemons: The oils in fresh lemon zest are crucial for authentic flavor – bottled juice won’t provide the same bright taste.
• Cool completely before frosting: Even slightly warm cupcakes will cause cream cheese frosting to melt and slide off.

Gluten-Free Lemon Cupcakes: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Dairy-Free Option: Replace the butter with plant-based butter and use a non-dairy cream cheese alternative for the frosting.

Lemon Blueberry Cupcakes: Gently fold in 1 cup of fresh blueberries to the batter before baking for a delicious flavor combination.

Extra Lemony Goodness: Add a lemon curd filling by cutting a small hole in the center of each cooled cupcake and filling with lemon curd before frosting.

Storage: Because of the cream cheese frosting, these lemon cupcakes should be stored in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature for about 20 minutes before serving.

Freezing: The unfrosted cupcakes freeze beautifully! Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw completely at room temperature before frosting.

Make Ahead: You can bake the cupcakes a day ahead and store at room temperature (covered). The frosting can also be made a day ahead and refrigerated – just let it come to room temperature and give it a quick whip before using.

Because of the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend bringing them to room temperature for about 20 minutes before serving for the best flavor and texture.

Absolutely! For best results, freeze the unfrosted cupcakes in a freezer-safe container or zip-top bag for up to 3 months. Thaw completely at room temperature before frosting. The cream cheese frosting can be made fresh while the cupcakes thaw.

The combination of honey, buttermilk, and proper mixing technique keeps these cupcakes incredibly moist. Be sure not to overmix the batter once you add the dry ingredients, and don’t overbake them in the oven. The cupcakes are done when a toothpick inserted in the center comes out with just a few moist crumbs.

Yes, cream cheese frosting contains dairy that can spoil if left at room temperature for too long. Always refrigerate cream cheese frosted cupcakes if they won’t be eaten within a few hours, especially in warm weather.

Definitely! You can make the unfrosted cupcakes a day ahead and store them in an airtight container at room temperature. The cream cheese frosting can also be made a day ahead and stored in the refrigerator. Let the frosting come to room temperature and give it a quick whip before frosting your cupcakes.

For maximum lemon flavor, don’t skip the zest! Lemon zest contains the essential oils that give the bright, intense lemon flavor. Using both fresh lemon juice and zest ensures these cupcakes have that perfect lemon taste.

While bottled lemon juice will work in a pinch, fresh lemon juice provides a much brighter, cleaner flavor. Since you need the zest anyway, I highly recommend using fresh lemons for the best tasting lemon cupcakes.

Fill each liner about 1/2 – 2/3 full, which is typically about 1 ice cream scoop or 3 tablespoons of batter. This gives the cupcakes enough room to rise without overflowing and helps them bake evenly with flat tops.

Make sure your cream cheese and butter are softened but still cool to the touch. If they get too warm, the frosting can become runny. If this happens, refrigerate the frosting for 15-20 minutes before using. You can also add more powdered sugar, but this will also make the frosting sweeter.

Absolutely! For an extra lemony punch, you can add an additional 1/2 tablespoon of lemon zest to the frosting. You can also add a drop or two of lemon extract if you want an even stronger lemon flavor.

Love these lemon cupcakes? Try these other delicious cupcake recipes:

• The Best Strawberry Shortcake Crunch Cupcakes from Scratch
• Best Gluten Free Snickers Cupcakes (Healthier Version!)

If you make these Honey Lemon Cupcakes with Cream Cheese Frosting, I’d love to see your creation! Tag me on Instagram @thesprinkledcakery or leave a comment below.

Happy baking!