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Lemon Honey Cream Cheese Cupcakes

A spring-flavored cupcake is always appropriate for Mothers Day. Mothers Day falls right in the middle of spring, so nothing is better than a light and refreshing cupcake to celebrate.

These cupcakes are made with a moist lemon cake, topped with a sweet and velvety Cream Cheese Frosting. The flavors of this cupcake scream springtime and Mothers Day; they will not disappoint!

  • Lemon Cupcakes:
  • 2 1/2 cups Cake Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 10 tablespoons Unsalted Butter, at Room Temperature
  • 1 1/2 cup Sugar
  • 2 Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Milk
  • 2 tablespoons Lemon Zest
  • 1/4 cup Lemon Juice
  • Honey Cream Cheese Frosting:
  • 1/2 cup (1 stick) Unsalted Butter, at Room Temperature
  • 16 ounces (2 packets) Cream Cheese, Softened
  • 2 cups Confectioners Sugar
  • Pinch Salt
  • 2 teaspoons Pure Vanilla Extract
  • 2 tablespoons Honey, plus more if we want a strong honey flavor

To make the Lemon Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Add the lemon zest and lemon juice and beat until the batter is smooth, about 30 seconds.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the Honey Cream Cheese Frosting. Cream the butter and cream cheese in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and honey and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place a dollop of frosting on top of the cooled cupcakes and use an offset to smooth the frosting. If you like, sprinkle with colorful flower sprinkles.

Serve and enjoy!

Note: These cupcakes last up to 5 days in a sealed container.


24 cupcakes

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