Simple Fluffy Meyer Lemon Cupcakes with Buttercream Frosting

These simple light and fluffy cupcakes are so simple to whip up. Enjoy a little baking project this weekend with just a few pantry staples like flour, sugar and lots of lemon zest.

A platter of light fluffy lemon cupcakes with buttercream frosting — Ready for Spring?

It just feels like spring here in Central Florida and that means baking turns to something light. Lemon comes to mind when thinking of spring baking. These Simple Fluffy Meyer Lemon Cupcakes come together in just minutes with a few simple pantry items.

ingredients for lemon cupcakes — Fresh lemons are key to this bright cupcake

Spoon the flour slowly into the batter — slowly add the flour for the best texture

All natural coconut flavor brings out the sweetness in this cupcake — use natural coconut flavor for smoother taste

I love to add coconut flavor to temper the acidity of fresh lemon juice. Be certain to use alcohol free coconut flavor like this one by Frontier.

ingredients for lemon butter cream frosting — Sift your flour before mixing

Meyer lemon cupcake batter — This batter is a breeze to whip up

scoops of lemon cupcake batter ready for the oven — Baking just makes people happy

Baking Tips
Use whole milk- you need the fat for the fluffiest cupcakes
Be certain the butter is at room temperature
Bottled lemon juice will not produced the correct acidity needed for these cupcakes
You can pre-heat the oven to 375 and immediately turn it down to 350 once the cupcakes are in the oven for a fast rise
It is VERY important you check the expiration date on rising agents such as baking powder and baking soda- I toss out my baking powder & baking soda every 3 months if I have not used them up ( or use them to clean)
You can substitute sour cream for the yogurt