Lemon Cupcakes with Cream Cheese Frosting

I've been on a lemon kick lately and these lemon cupcakes with lemon cream cheese frosting are consuming my every thought. They're such a lovely spring or summer dessert—bright, cheerful, and citrusy. Both the batter and frosting come together easily with the help of an electric mixer. The hardest part is not eating them all before you serve them! Speaking of which, these are positively perfect for Mother's Day, birthdays, picnics, potlucks, or whatever you have coming up. Lemon desserts are always crowd favorites around here!

P.S. Don't worry if you can't find candied lemon peel—these cupcakes are great with or without!

Here are a few more great Mother's Day cupcake recipes to treat Mom, plus some other scrumptious spring desserts.

Can you make lemon cupcakes with cream cheese frosting ahead of time?

Yes! The frosted cupcakes will keep in an airtight container in the refrigerator for up to three days, but wait to add the candied lemon peel until just before serving.

If you want to work further in advance, you can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to two days. You can also make the frosting up to two days ahead of time and store it in an airtight container in the refrigerator. Let it sit out for 30 minutes, then rewhip it with an electric mixer or whisk before using. Frost and decorate the cupcakes just before serving.

Do lemon cupcakes have to be refrigerated?

Yes, these do. Since they're covered in cream cheese frosting that contains dairy, you'll want to keep these in the fridge.

Can you freeze lemon cupcakes with cream cheese frosting?

The unfrosted cupcakes can be stored in a freezer-safe zip-top bag or airtight container in the freezer for up to two months. Let them thaw at room temperature before using. Cream cheese frosting doesn't freeze well so wait to whip it up and frost the cupcakes until you're ready to serve.