Bright lemon cupcakes with a sweet citrus glaze and creamy lemon frosting.
These lemon cupcakes are bright, fluffy, and packed with citrus flavor—perfect for spring parties, Mother’s Day brunch, or any time you want a fun and easy dessert that feels a little extra special. Made with cake mix and fresh lemon, they’re soft, tangy, and topped with a smooth lemon buttercream that brings it all together.
Recipe Rundown
Why Lemon?
Mother’s Day just feels like a lemon dessert kind of day—easy, light, and a little bit sunny. I picture being outside, something chilled to drink, and a sweet treat that fits the mood.
The Base
This one starts with a lemon cake mix (because I love shortcuts), but it’s so extremely tasty. The mix gets a boost from lemon juice, zest, sour cream, and buttermilk to make it soft and flavorful.
The Extra Step That’s Worth It
Before frosting, each cupcake gets brushed with lemon syrup. It sounds fancy but takes two seconds and makes a huge difference—super moist and tangy in the best way.
Frosting & Topping
The frosting is a simple lemon buttercream with the option to tint it yellow for fun. I topped mine with lemon slices, but you can leave them plain or add cute Mother’s Day picks if you’re feeling festive.
FAQ
Can I make these lemon cupcakes ahead of time?
Yes! Bake the cupcakes and store them (unfrosted) in an airtight container at room temperature for up to 2 days or freeze for longer storage. Frost the day you serve.
Do I need to use fresh lemon juice?
Fresh juice makes a huge difference in flavor—especially in the syrup and frosting—but bottled can work in a pinch.
Can I skip the lemon syrup?
You can, but the syrup adds a burst of moisture and tang that makes these extra special.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt is a great substitute and adds the same richness.
What piping tip should I use for the frosting?
A large star tip or 1M works beautifully to create that bakery-style swirl.
Sprinkle of Fun
Each “Sprinkle of Fun” is a little inspo idea for how to enjoy your treat—and this one’s all about celebrating Mother’s Day. Make a batch of these lemon cupcakes, pack them up with some mimosas or lemonade, and head outside for a patio brunch. Bring out old photo albums and take turns sharing the funniest or weirdest childhood stories you remember. It’s sweet, simple, and of course, delicious.
Mother Knows Zest Cupcakes
Ingredients
- 1 box lemon cake mix
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 cups powdered sugar
- 1 tbsp lemon zest
- 2–3 tbsp fresh lemon juice
- 1 tbsp heavy cream, if needed
- Yellow food coloring
Topping-
- Either Mother’s Day toppers or a lemon slice
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 24 cupcake liners.
- In a large bowl, beat together the cake mix, sour cream, milk, oil, eggs, lemon juice, and zest until smooth (about 2 minutes).
- Fill the liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.
- In a small bowl, mix the juice and sugar. Heat it in the microwave in 30 second intervals until the sugar dissolves.
- While the cupcakes are warm, brush them with the lemon syrup.
- For the frosting, beat the butter until smooth. Add the powdered sugar a cup at a time and continue to mix. Then add the lemon juice and zest and mix. Add cream as needed, then the food coloring.
- Pipe the frosting onto each cupcake and then top with a lemon slice or Mother’s Day topper.
get access to my weekly recipe updates!
