Pioneer Woman Double Lemon Cupcakes

This Pioneer Woman Double Lemon Cupcakes recipe is bright and buttery, which includes fresh lemon zest and lemon juice. It’s a classic, foolproof recipe, ready in about 35 minutes.

Pioneer Woman Double Lemon Cupcakes Ingredients

For the Cupcakes:

• 1 1/2 sticks unsalted butter, softened
• 3 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 cups granulated sugar
• 1/4 cup whole milk
• 3 Tbsp. grated lemon zest

For the Frosting:

• 3 to 4 cups powdered sugar
• 8 oz. cream cheese, softened
• 1 stick unsalted butter, softened
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. grated lemon zest
• Candied lemon peel (optional)

How To Make Pioneer Woman Double Lemon Cupcakes

1. Prep the oven and pans: Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.
2. Mix dry and wet ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, combine sugar, milk, and lemon zest.
3. Blend wet mixture: Beat butter until smooth, then beat in eggs one at a time. Mix into the sugar mixture.
4. Finish the batter: Gently fold in the dry ingredients until just combined.
5. Bake the cupcakes: Fill each cupcake liner about three-quarters full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
6. Make the frosting: In a large bowl, beat together powdered sugar, cream cheese, butter, lemon juice, and zest until light and fluffy.
7. Frost and serve: Once cupcakes are completely cool, pipe or spread the frosting on top. Garnish with candied lemon peel if desired.

Recipe Tips

• Can I use bottled lemon juice? Fresh lemon juice gives the best flavor, but bottled works in a pinch.
• How to avoid dense cupcakes: Don’t overmix the batter and make sure the butter is fully softened.
• How to make them extra lemony: Add a drop of lemon extract to both the batter and frosting for a punch of flavor.
• Can I make the frosting ahead? Yes, refrigerate and bring to room temp before using.
• What if I don’t have cream cheese? You can use all butter for a buttercream frosting, but the flavor and texture will change.

What To Serve With Double Lemon Cupcakes

These zesty cupcakes pair beautifully with:

• A glass of iced tea or lemonade
• Fresh berries
• Lemon sorbet
• Mini lemon tarts
• A scoop of vanilla ice cream

How To Store Double Lemon Cupcakes

Room Temperature: Store frosted cupcakes in an airtight container for up to 1 day.

Refrigerate: For longer storage, refrigerate for up to 4 days. Bring to room temperature before serving.

Freeze: Freeze unfrosted cupcakes in a sealed bag for up to 1 month. Thaw and frost before serving.

Double Lemon Cupcakes Nutrition Facts

• Calories: 556
• Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 117mg
• Sodium: 167mg
• Carbohydrates: 71g
• Sugar: 56g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these as mini cupcakes?
Yes, reduce bake time to about 10–12 minutes and check with a toothpick.

Why did my cupcakes sink in the middle?
Overbeating the batter or opening the oven too early can cause sinking.

Can I color the frosting yellow?
Yes, add a few drops of yellow food coloring if desired.

Can I add lemon juice to the batter?
Stick with zest in the batter to maintain structure; the juice is best used in the frosting.

What piping tip is best for frosting?
Use a large star tip or round tip for beautiful swirls.

Try More Recipes:

• Pioneer Woman Lemon Cream Cheese Bars
• Pioneer Woman Lemon-Poppy Seed Cake
• Pioneer Woman Lemon Curd Recipe