Pioneer Woman Double Lemon Cupcakes

These zesty Pioneer Woman Double Lemon Cupcakes are made with fresh lemon zest, whole milk, unsalted butter, and a rich cream cheese frosting. The result is a wonderfully moist, bright, and tangy cupcake with a perfectly sweet and creamy topping. This recipe is perfect for a spring party or any celebration and makes 12 delicious cupcakes.

Pioneer Woman Double Lemon Cupcakes Ingredients

For the Cupcakes:

• Cooking spray
• 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 (from 2 to 3 lemons)

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 (from about 2 lemons)
• Candied lemon peel, for topping (optional)

How To Make Pioneer Woman Double Lemon Cupcakes

1. Prepare oven and dry ingredients: Preheat your oven to 350˚F. Line a 12-cup muffin pan with paper liners and coat the liners with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a large bowl, whisk the granulated sugar, milk, and lemon zest. In a separate medium bowl, beat the softened butter and eggs with a hand mixer until combined, about 3 minutes.
3. Make the cupcake batter: Add the butter and egg mixture to the sugar mixture and beat with the mixer until combined. Gently mix in the flour mixture with a wooden spoon or spatula until just incorporated. Do not overmix.
4. Bake the cupcakes: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
5. Make the lemon cream cheese frosting: In a large bowl, beat 3 cups of powdered sugar with the softened cream cheese, softened butter, lemon juice, and lemon zest. Use an electric mixer and beat until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar until it reaches your desired consistency.
6. Frost and serve: Once the cupcakes are completely cool, pipe or spread the frosting on top. Garnish with candied lemon peel, if you like, before serving.

Recipe Tips

• Use Room Temperature Ingredients: For the fluffiest cupcakes and smoothest frosting, make sure your butter, eggs, and cream cheese are at room temperature. This helps the ingredients combine properly and prevents a lumpy frosting.
• Don’t Overmix the Batter: When you add the flour mixture, mix only until you no longer see dry streaks. Overmixing develops gluten, which can make your cupcakes dense and tough instead of light and tender.
• Zest Before Juicing: It is much easier to get the zest from a whole, firm lemon. Always remember to zest your lemons first before cutting them in half to squeeze out the juice for the frosting.
• Cool Cupcakes Completely: You must let the cupcakes cool completely before frosting them. If they are even slightly warm, the cream cheese frosting will melt and slide right off.

What To Serve Pioneer Woman Double Lemon Cupcakes

These Double Lemon Cupcakes are a delightful treat all on their own. They pair perfectly with a hot cup of tea, like Earl Grey or chamomile, or a simple cup of coffee. For a party, they make a beautiful addition to a dessert table alongside fresh fruit and other sweets.

How To Store Double Lemon Cupcakes Leftovers

Refrigerate: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in an airtight container where they will keep for up to 4 days. For the best flavor and texture, let them sit at room temperature for about 20 minutes before serving. Freeze: The unfrosted cupcakes freeze beautifully. Once cooled, wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature, then make the frosting and decorate before serving.

Pioneer Woman Double Lemon Cupcakes Nutrition Facts

Per Serving (Serves 12)

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

Frequently Asked Questions

Can I use bottled lemon juice for the frosting? For the best and brightest flavor, freshly squeezed lemon juice is highly recommended, especially since you need fresh lemons for the zest anyway. However, in a pinch, you can use bottled lemon juice.

Why did my frosting turn out runny? Runny frosting is usually caused by butter or cream cheese that was too soft or melted. It can also happen if you frost the cupcakes while they are still warm. To fix it, try chilling the frosting in the refrigerator for 30 minutes or beating in more powdered sugar until it thickens.

Do I really need to spray the paper cupcake liners? Spraying the liners with cooking spray is an extra step that helps guarantee the cupcakes won’t stick. This ensures the paper peels away cleanly, giving you a perfect-looking cupcake every time.

Can I bake this recipe as a cake instead? Yes, this batter should work well for a small cake. You can bake it in a greased and floured 9-inch round cake pan. The baking time will be longer, likely 30-35 minutes, so be sure to check for doneness with a toothpick.