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closeup on honey lemon cupcake being drizzled with honey

Honey Lemon Cupcakes with Cream Cheese Frosting

Brighten your day with these honey lemon cupcakes! Featuring a moist, tender crumb infused with fresh lemon zest and juice and sweetened with a combination of coconut sugar and honey. Topped with a silky honey lemon cream cheese frosting, these cupcakes strike the perfect balance between tangy and sweet.
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Serving Size 12 Cupcakes

Ingredients

For the Lemon Cupcakes:

  • ½ cup 113g salted butter, softened
  • ½ cup 80g coconut sugar
  • ⅓ cup 113g honey
  • 2 large eggs room temperature
  • 1 tablespoon lemon zest from 1 lemon
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1¼ cups 156g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup 120ml buttermilk, room temperature

For the Honey Lemon Cream Cheese Frosting:

  • 1 package 8 oz/226g cream cheese, softened
  • ½ cup 113g salted butter, softened
  • 2 tablespoons honey
  • 1 tablespoon lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2-3 cups 240-360g powdered sugar
  • Optional: edible flower sprinkles - for decoration

Instructions

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.
    line cupcake pan with liners for lemon honey cupcakes

Step 2: Mix Dry Ingredients for Lemon Cupcakes

  • In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
    1¼ cups 156g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
    flour, baking powder and salt mixed together in a glass bowl with metal whisk

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!
    ½ cup 113g salted butter, softened, ½ cup 80g coconut sugar, 1 tablespoon lemon zest

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 lemon cupcakes!).
    ⅓ cup 113g honey, 2 large eggs, ½ teaspoon vanilla extract
    honey, eggs, and vanilla added to the butter mixture for the lemon honey cupcakes with cream cheese frosting

Step 5: Prepare Liquid Mixture

  • In a small bowl or measuring cup, stir together the lemon juice and buttermilk.
    2 tablespoons fresh lemon juice, ½ cup 120ml buttermilk, room temperature
    milk and leon juice bing mixed

Step 6: Alternate Additions

  • With the mixer on low speed, add the dry and wet ingredients in this order:
    Add 1/3 of the flour mixture and mix until just combined
    Add 1/2 of the buttermilk mixture and mix until just combined
    Add another 1/3 of the flour mixture and mix until just combined
    Add the remaining buttermilk mixture and mix until just combined
    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!
    dry and wet ingredients being mixed for lemon honey cupcakes

Step 7: Bake Your Lemon Cupcakes

  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
    Divide the batter evenly among the prepared cupcake liners for the lemon honey cupcakes
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
    Allow the cupcakes to cool in the pan for lemon honey cupcakes

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.
    1 package, ½ cup 113g salted butter, softened, 2 tablespoons honey, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice
    eat 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 for the cream cheese frosting for lemon honey cupcakes
  • Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition, 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.
    2-3 cups 240-360g powdered sugar
    mixed cream cheese frosting

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!
    Optional: edible flower sprinkles - for decoration
    spatula making dent in icing to add honey for lemon honey cupcakes with cream cheese frosting

Notes

Tips for Perfect Lemon Cupcakes
  • Room temperature ingredients matter: 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.