Lemon Cupcakes with Lemon Italian Buttercream Frosting

Lemon Cupcakes with Lemon Italian Buttercream Frosting

pretty Lemon-Cupcakes-with-Lemon-Italian-Buttercream-Frosting-@createdbydiane1.jpg1

It’s true I’m a little LEMON obsessed.

I can never seem to have enough lemons.

I buy them by the bag full and still never seem to have enough. I also get lots of lemons from the lemon trees at my moms house too. You can imagine that is a lot of lemons.

So it’s really funny when I’m searching high and low and can’t find one lemon.

Some of my favorite lemon recipes are Lemon Scones, Lemon RisottoLemon Basil Bundt Cakes, Lemon Pasta Salad, Lemon Poppy Cookies, Chicken Francaise, Blueberry Basil Lemonade, Lemon French Toast and Lemon Shortbread.

Yep, that’s a whole lot of lemon!

Feel free to share with me your favorite lemon recipe, I’d love to try something new and lemony.

These cupcakes and quick and easy and since it’s summer, quick and easy is where it’s at!

Lemon Cupcakes with Lemon Italian Buttercream Frosting @createdbydiane.jpg


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5 from 1 vote

Lemon Cupcakes with Lemon Italian Buttercream Frosting


  • 1 Box French Vanilla Cake Mix
  • ΒΌ cup fresh squeezed Meyer Lemon Juice
  • ΒΎ cup water
  • 1 teaspoon lemon emulsion/extract
  • β…“ cup oil
  • 3 eggs


  • Place cake mix, lemon juice, water, extract, oil and eggs into mixer bowl and mix on medium for 30 seconds, then on medium-high for 2 minutes.
  • Line cupcake pans with cupcake liners
  • Place 3 tablespoon of mix into each cupcake liner.
  • Makes approx. 18 cupcakes.
  • Bake at 325 for 20 minutes (for dark coated pans)
  • Let cupcakes cool completely before frosting.


Italian Buttercream Recipe 1 teaspoon lemon emulsion Mix lemon emulsion into frosting until well blended. Place frosting in a piping bag with a 2D tip to frost cupcakes like a rose.
You will find my video on how to frost a rose cupcake here.


I’m thinking it would have been a good idea to plant a lemon tree at my house, I’m kind of sad I haven’t done it. Maybe I’ll look and see if we have a spot for one. I’m sure I could find many more fun recipes to use up all the lemons I could grow too.

Are you like me and always seem to be stocking up on lemons?

Today I’m making more Lavender Lemonade. I’m going to spend the day at the pool, relaxing! What are you up to?





  1. I’m a bit obsessed with lemon, too. I have a beautiful little Meyer lemon tree. Early this summer it had over 100 tiny baby lemons on it and then overnight dropped every single one of them. I hoping for a better crop next year πŸ™‚

    1. Lemon extract is not the same as lemon juice. Lemon extract is readily available at most grocery stores and well worth getting for any lemon baked item. The amount of adjustment needed in flavor from real lemons to substitute would effect the consistency of the batter and frosting and I wouldn’t recommend it, you results would would not be what my results were and the taste would be completely different. You can try it and add some sugar with the lemons, but like I said it will effect the consistency as well as taste.

    2. I did try it because I was i a bind and it was amazing. I also added about a tablespoon of lemon zest. With the butter cream it was a perfect balance. But I will be getting the extract and keep it on hand.

    3. I’m so glad it worked out. Lemon juice in baked goods can get very sticky if you have left over and need to store them. If you place them in an airtight container, they will get very sticky. Lemon extract is one of my favorites πŸ™‚

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