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Home » Recipes & Tips » Honey Lemon Cupcakes

Honey Lemon Cupcakes

02/28/23 | Dessert, Recipes & Tips

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Simple recipe for moist & flavorful honey lemon cupcakes plus three amazing baking tips to make sure your baked goods don't turn out dry or tough! #cupcakes #baking #bakingday #cake #lemon #honey #honeylemon #lemonhoney #lemoncupcakes #lemoncake #lemonhoneycake #honeylemoncake #honeylemoncupcakes #citrusSimple recipe for moist & flavorful honey lemon cupcakes plus three amazing baking tips to make sure your baked goods don't turn out dry or tough! #cupcakes #baking #bakingday #cake #lemon #honey #honeylemon #lemonhoney #lemoncupcakes #lemoncake #lemonhoneycake #honeylemoncake #honeylemoncupcakes #citrusSimple recipe for moist & flavorful honey lemon cupcakes plus three amazing baking tips to make sure your baked goods don't turn out dry or tough! #cupcakes #baking #bakingday #cake #lemon #honey #honeylemon #lemonhoney #lemoncupcakes #lemoncake #lemonhoneycake #honeylemoncake #honeylemoncupcakes #citrusSimple recipe for moist & flavorful honey lemon cupcakes plus three amazing baking tips to make sure your baked goods don't turn out dry or tough! #cupcakes #baking #bakingday #cake #lemon #honey #honeylemon #lemonhoney #lemoncupcakes #lemoncake #lemonhoneycake #honeylemoncake #honeylemoncupcakes #citrus

Honey lemon cupcakes are the perfect combination of sweet and tart! Honey and lemon is such a classic pairing, and this lemon cupcake recipe is one of the best ways to enjoy it. These lemon cupcakes are light and fluffy, with a hint of zesty sweetness that will leave everyone wanting more!

This lemon cupcake recipe has to be one of my all-time favorites! Seriously, these lemon cupcakes boast a beautiful moist crumb and a delightful lemony flavor – which is perfectly complemented by the subtle sweetness of honey. Not to mention they are incredibly easy to make! My lemon cupcakes recipe doesn’t call for any special ingredients or techniques, so bakers of all skill levels can enjoy these yummy treats.

Lemon cupcakes are delicious in their own right, but when paired with my cream cheese frosting, they become absolute perfection! The cream cheese frosting adds a subtle tanginess that brings out the lemon flavor, taking these cupcakes from delightful to irresistible! 

But before you try out this lemon cupcake recipe, let me share some of my top baking tips to ensure your honey lemon cupcakes come out perfect each and every time.

3 Baking Tips For Moist Cupcakes 

No one likes dry, overbaked cupcakes! To ensure your lemon cupcakes with cream cheese frosting stay soft and delicious, follow these simple tips:

  1. Use room-temperature eggs: Cold eggs can affect the texture of your cupcakes, so make sure you bring them to room temperature before baking. I usually leave my butter and eggs out overnight to ensure they are at the correct temperature.
  2. Don’t over-mix the batter: Overmixing can cause the gluten (the protein that provides structure to baked goods) in your cake batter to develop too much, resulting in tough cupcakes. Mix your batter until just combined – no more than that!
  3. Don’t overbake: Keep an eye on your lemon cupcakes and take them out of the oven when a toothpick inserted into the center comes out clean. This usually takes about 15-18 minutes, but do check to make sure.

Why You’ll Love This Lemon Cupcakes Recipe

  • Quick and easy. For a speedy dessert or afternoon treat, these honey lemon cupcakes are the perfect solution.
  • Deliciously lemony. My lemon cupcake recipe offers an irresistibly zesty taste that adults and kids alike will love!
  • Great for batch cooking. This is an easy recipe to double or triple, so you can make lemon cupcakes to feed a crowd or to store in your freezer all at once!

Ingredients For Lemon Cupcakes

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Sugar
  • Eggs
  • Honey
  • Almond extract
  • Whole milk
  • Lemon juice
  • Lemon zest

For the exact amounts needed, please see the recipe card below.

Instructions For Lemon Cupcakes With Cream Cheese Frosting

  1. Preheat oven to 350 degrees.
  2. Spray muffin tin or line with cupcake liners.
  3. Whisk flour, baking powder and salt together, set aside.
  4. Stir milk, lemon juice and zest together, set aside.
  5. In a large mixing bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. 
  6. Add in almond extract and honey and mix until just combined.
  7. Tip: spray measuring cup with non-stick spray before measuring the honey, it will come out so much easier!
  8. Starting with the wet ingredients, alternate adding the wet and dry ingredients, mixing until just barely combined at each stage.
  9. Pour evenly into muffin tins, they will be about 3/4 full. Bake about 15-18 minutes, checking for doneness at 15. A toothpick should come out with a few crumbs if they are done.
  10. Let cool before icing.

This delicious whipped cream frosting recipe goes great with these lemon cupcakes!

How long are honey lemon cupcakes good for?

As these are lemon cupcakes with cream cheese frosting, we must store them in the refrigerator. Place your lemon cupcakes in an airtight container, and they will stay fresh for up to 4 days.

Can you freeze lemon cupcakes?

Yes, you can freeze your lemon cupcakes! Store your unfrosted cupcakes in a freezer-friendly container or bag, and they will stay fresh for up to 3 months. To defrost, simply leave them in the fridge overnight. Once defrosted, you can top your cupcakes with the cream cheese frosting and enjoy!

Is it better to make lemon cupcakes with water or milk?

Both water and milk can be used to make cupcakes, but it really does depend on what your lemon cupcake recipe calls for. For example, I use milk rather than water in my lemon cupcakes recipe. Milk helps to provide a richer flavor and moist texture, thanks to the fat and sugar content. This is why you will see milk used in most cupcake recipes rather than water.

iced honey lemon cupcake
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Honey Lemon Cupcakes

Honey lemon cupcakes are the perfect combination of sweet and tart! Honey and lemon is such a classic pairing, and this lemon cupcake recipe is one of the best ways to enjoy it.
Prevent your screen from going dark
Course Dessert
Cuisine American
Keyword lemon cupcake recipe, lemon cupcakes, lemon cupcakes recipe, lemon cupcakes with cream cheese frosting
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 18 cupcakes
Calories 146kcal
Author Longbourn Farm • Alli Kelley
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Equipment

  • Redmond Real Salt
  • Muffin Tin
  • Measuring Cups + Spoons
  • Liquid Measuring Cups
  • Glass Mixing Bowls
  • KitchenAid Hand Mixer
  • KitchenAid Stand Mixer

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup very soft butter one stick
  • 3/4 cups sugar
  • 3 eggs room temperature
  • 1/4 cup honey
  • 1 teaspoon almond extract
  • 1/2 cup whole milk
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees. Spray muffin tin or line with cupcake liners.
  • Whisk flour, baking powder and salt together, set aside.
  • Stir milk, lemon juice and zest together, set aside.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. 
  • Add in almond extract and honey and mix until just combined.
  • Tip: spray measuring cup with non-stick spray before measuring the honey, it will come out so much easier!
  • Starting with the wet ingredients, alternate adding the wet and dry ingredients, mixing until just barely combined at each stage.
  • Pour evenly into muffin tins, they will be about 3/4 full. Bake about 15-18 minutes, checking for doneness at 15. A toothpick should come out with a few crumbs if they are done.
  • Let cool before icing.
  • Use this whipped cream cheese frosting recipe for a delicious topping!
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Notes

This whipped cream cheese frosting recipe is delicious!

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 119mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 4 comments

« Zucchini Pasta
Lemon Ricotta Pasta »

Comments

  1. Alli says

    January 4, 2018 at 4:38 PM

    5 stars
    Great flavor combo!

    Reply
  2. Krystyne king says

    May 28, 2016 at 7:22 AM

    Dear Alli, love your blog. Thought you might want to be alerted to the typo in your About Ally write up. Dairy is spelled incorrectly and as a mom of a fellow dairy scientist, I thought you would want to know.
    Krystyne.

    Reply
    • Alli says

      May 28, 2016 at 9:35 AM

      I’m so glad you love the blog! Thank you SO much for telling me about the typo! I always miss when it’s diary instead of dairy :). You’re great!

      Reply

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  1. Basic Chocolate Cake Recipe • Longbourn Farm says:
    September 27, 2021 at 11:35 PM

    […] you shouldn’t have to whisk long. One very important baking tip is to NOT overmix your batter – whisk it together until it’s combined and there are no […]

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Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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