We all love citrusy bakes, and they come with such mouthwatering and zesty components like a good lemon glaze. Inspired by this, I decided to make these Lemon Glaze Cupcakes and I even glazed these cupcakes with lemon icing twice. One can never have enough zest!

Video Coming Soon!

The ingredients you will need for this recipe is pretty straightforward with the star being the lemons. In terms of flavour profile, I used both the lemon zest and juice in the cupcake batter as well as the glaze. Doing so allows the entire Lemon Glaze Cupcake to be nicely citrusy with a punch. Additionally, I added just a light dash of vanilla for that background flavour. Finally, I topped off each cupcake with lavender buds for that colour contrast and an extra layer of aroma.

I am also glad to share that these Lemon Glaze Cupcakes are rather beginner friendly. The batter requires simple mixing (I suggest an electric handheld mixer if you’re feeling lazy). Furthermore, the glaze only needs stirring to come together. The most troublesome part might just be getting the lemon juice out and zesting the lemons for peel.

If you’re a fan of lemon bakes, do check out my other recipes including my Blueberry Lemon Cake, Lemon Pound Cake and Lemon Butter Cookies.

Now and without further ado, here’s my recipe for these zesty and citrusy Lemon Glaze Cupcakes.

Lemon Glaze Cupcakes Recipe
by Javier Tan March-03-2024

These zesty Lemon Glaze Cupcakes are sure to pack a flavourful and delightful punch! Fluffy yet nicely moist, these were truly a joy.


For Lemon Cupcakes:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup + 1 Tbspn or 115g of Granulated White Sugar
  • A large egg, 55g
  • 1 Tsp or 5ml of Vanilla Essence
  • Zest of 2 Lemons
  • 1 Tbspn + 1 Tsp or 20ml of Lemon Juice, Room Temp
  • 2/3 Cup or 160ml of Milk, Room Temperature
  • 1 and 1/2 Cup + 2 Tbspns or 190g of Plain Flour, Sifted
  • 1 Tsp or 4g of Baking Powder, Sifted
  • Pinch of salt

For Lemon Glaze:

  • 1 Cup + 1 Tbspn or 100g of Powdered / Icing Sugar, Sifted
  • 2 Tbspns or 30ml of Lemon Juice


  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Firstly, cream together the softened butter and sugar until light yellow.
  3. Then, whisk in the egg.
  4. Next, whisk in the vanilla, lemon zest and lemon juice until well-incorporated. Then, whisk in the milk.
  5. Fold in the dry ingredients (flour and baking powder).
  6. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 16 – 19 minutes. The center should be bouncy to a light touch of a spoon.
  7. Next, set aside the cupcakes to cool for approx an hour.
  8. To prepare the glaze, mix together the powdered sugar and lemon juice. This is a runny glaze that will harden. If you would like a harder, whiter and more opaque glaze, add more sugar or reduce the amount of lemon juice!
  9. Finally, I topped mine with extra lemon zest and lavender buds.
  10. Serve and enjoy!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 8 Lemon Glaze Cupcakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no filling (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan