The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Triple Lemon Cupcakes

Lemon lovers rejoice! Moist and tangy triple lemon cupcakes bursting with citrus flavor. Get ready to pucker up and indulge in these sweet treats - make them now!

Brighten up your day with these tangy and sweet Triple Lemon Cupcakes! Infused with the zest and juice of fresh lemons, these moist treats are a ray of sunshine in every bite. Perfect for springtime celebrations or just a pick-me-up, these cupcakes are sure to put a smile on your face.

Ready Time

45 mins


10 servings


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract


Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

Add eggs one at a time, beating well after each addition.

Add lemon zest and juice, beating until well combined. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture, beating just until combined.

Stir in vanilla extract.

Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool completely in the pan before frosting and serving.


Don’t overmix the batter, as it can result in dense cupcakes.

Make sure to bring the eggs to room temperature before using, as this ensures they mix smoothly with the butter.

Using freshly squeezed lemon juice is essential, as bottled juice can be too acidic and affect the flavor.

If buttermilk is not available, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5 minutes before using.

Don’t overbake, as the cupcakes can dry out quickly.

Check for doneness at 18 minutes, and if not done, continue checking every 30 seconds until a toothpick comes out clean.

Cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Nutrional Value

  • Calories: 220
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 0g
  • Sugars: 20g
  • Protein: 3g
Triple Lemon Cupcakes
Triple Lemon Cupcakes

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