How to make lemon cupcakes with chocolate toppers and lemon buttercream frosting for the 4th of July!

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Between the dazzling fireworks, exciting decorations, and summertime fun, there’s just something about the 4th of July that makes you want to go all out! I especially feel this way when it comes to my 4th of July recipes and treats!

I’ve tried a little bit of everything from patriotic chocolate covered pretzels to 4th of July charcuterie boards and I’ve always loved the outcome. But one of my favorite Independence Day recipes is actually this one for my July 4th Lemon Cupcakes!

To me, there’s no better way to combat the summer heat than with some light and refreshing lemon flavors, even in my sweet summer treats. So these lemon on lemon cupcakes add the perfect summertime flavors to any 4th of July party! 

These scrumptious snacks start with luscious lemon cupcakes, each topped with a lemon buttercream frosting swirl, and garnished with red mini chocolate bars and blue chocolate stars for a total red, white, and blue look!

These star-spangled cupcakes are sure to enchant everyone with their spectacular presentation and even more with their irresistible lemon flavors! Here’s how to make my delectable July 4th Lemon Cupcakes.

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Cupcake Equipment

First, let me break down the equipment list. Since this recipe is completely homemade and does involve several stages, there are a lot of tools and equipment that you will need to get the job done. Here is my complete list of tools and equipment for making my July 4th lemon cupcakes:

• Measuring Cup
• Measuring spoons
• Glass mixing bowl
• Blending whisk
• KitchenAid mixer
• 1 Piping bags 21 inch
• 1 Piping bag tie
• 1 Jumbo piping tips 9FT
• 2 Cupcake pans
• 16 White foil cupcake liners
  • Foil liners hold up way better in the baking process than paper ones do!
• 1 Dough scoop 3 tbsp
• Wilton candy melts pot
• Dual Melting Pot Insert
• Saucier Drizzle Spoon
• 1 Silicone chocolate bar mold
• 3 Star Silicone Molds
• Zester
• Spatulas
• Cake Spatula
• Disposable Vinyl Gloves
• Lemon squeezer

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How much lemon juice is in one lemon?

One medium-sized lemon typically yields about 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.

• 1 lemon = 1 tbsp lemon zest
• 1 lemon = 2-3 tbsp lemon juice

If you’re looking for a lemon extract alternative, you can use:

• 1 tsp of lemon extract = 2 tsp of lemon zest

For a step-by-step guide on how to extract lemon juice and zest, check out my video tutorial How to Get Perfect Lemon Zest

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Delightful Lemon Ingredients

Once you’ve rounded up the equipment, let’s talk about the ingredients. For the most part it’s just typical baking ingredients with a few lemony flavors mixed in. Here are my ingredients for my July 4th lemon cupcakes:

Lemon Cupcakes:

• 1 ⅔ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp Baking Powder
• ¼ tsp salt
• 2 eggs– room temperature
• ½ cup Yogurt
• ¼ cup Milk
• 1 tsp vanilla extract
• ¼ cup Lemon juice– from 1 lemon
• 2 tbsp lemon zest- from two lemons
• 1 cup sugar
• ½ cup unsalted butter– melted and cooled

Chocolate Cupcake Toppers:

• 1 cup Red Wilton Candy Melts
• ½ tsp coconut oil
• ½ cup Royal Blue Wilton Candy Melts
• ½ tsp coconut oil

Lemon Buttercream:

• 1 ½ cup unsalted butter– room temperature
• ½ tsp salt
• ½ cup Lemon juice– from 2 lemons
• 6 cups powdered sugar

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How to Make July 4th Lemon Cupcakes

Now it’s time for the main event! It’s time to whip up some spectacular snacks for the 4th of July! Even though everything in this recipe is homemade from scratch, the process is really simple and straightforward. No need to worry about anything complicated, just read through the process before getting started so you know what to expect. Here’s how to make my July 4th lemon cupcakes:

Making Lemon Cupcakes:

1. First, measure out the cupcake ingredients with the measuring cup and spoons. Preheat the oven to 375°F.
2. Then, pour the flour, baking soda, baking powder, and salt in a large glass mixing bowl. 
3. Combine the dry ingredients together with a blending whisk.
4. Next, in a separate large bowl, combine the eggs, yogurt, vanilla extract, milk, lemon juice, and lemon zest.
5. Whisk the ingredients together until completely combined.
6. Then, in another mixing bowl, combine the sugar and melted butter together.
7. Blend the ingredients together until they’re mixed well.
8. Next, pour the egg mixture into the butter mixture.
9. Mix well until all of the ingredients are incorporated together.
10. Then, add the flour mixture into the big batter bowl.
11. Combine all the ingredients again until everything is completely blended and mixed together.
12. Grab the cupcake pan and the foil liners.
13. Then, line all the cups of the pan with the liners.
14. Next, grab a dough scoop and the cupcake batter. Scoop and distribute even amounts of the batter into the lined pan.
15. Bake the lemon cupcakes for 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
16. Finally, transfer the cupcakes to a cooling rack and let them cool completely.

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Chocolate Cupcake Toppers:

1. First, measure out the chocolate topper ingredients.
2. Then, in a candy melting pot prepared with a dual compartment liner, combine the blue candy melts and ½ tsp coconut oil together in one side of the liner.
   1. If you do not have a candy melting pot, keep reading for an alternative method.
3. Add the red candy melts to the other side and add ½ tsp coconut oil.
4. Melt the chocolates completely while stirring. 
5. Then, prepare a chocolate bar silicone mold on a flat baking tray.
6. Fill the mold with the melted red chocolate color, then gently tap the tray on the surface to remove air pockets. Scrape away the excess chocolate from the back with a cake spatula.
7. Refrigerate the red chocolate bars for 10 minutes.
8. While chilling, prepare several star silicone molds on a flat baking tray.
9. Fill the molds with the melted blue chocolate, tap the tray to remove air bubbles. Scrape away extra chocolate from the mold with the cake spatula.
10. Refrigerate the blue chocolate stars for 10 minutes. Repeat this process until you have at least 14 stars.
11. After chilling, cover your hands with disposable gloves and carefully remove the chocolates from their molds.
    1. The gloves are to help keep the candies from melting from the body heat of your hands.

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Making Lemon Buttercream Frosting:

1. First, measure out the lemon buttercream frosting ingredients.
2. Next, prepare a stand mixer with a beater attachment. 
3. Then, add the room temp butter to the mixer bowl.
4. Beat the butter by itself until it is double in size, light, and creamy- about 5 minutes.
5. Next, add in the salt and lemon juice to the butter bowl and beat again.
6. Then, add in the powdered sugar ½ cup at a time, mixing well between each addition.
7. Keep mixing until the powdered sugar is completely mixed in, then run the mixer on high speed for 8 minutes. 
8. Then, transfer the lemon buttercream frosting into a piping bag prepared with a piping tip.
9. Finally, seal the frosting bag closed with a bag tie and get ready to pipe the frosting onto your cooled cupcakes!

Assembling the Cupcakes:

1. To assemble the cupcakes, first pipe the lemon frosting into swirls on top of each lemon cupcake.
   1. Make sure to pipe the buttercream frosting in a warm room, otherwise your buttercream will stiffen and you won’t be able to pipe smooth swirls.
2. Finally, garnish the lemon cupcakes with the chocolate bars and stars. Serve and enjoy!

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Alternative Chocolate-Melting Method

If you don’t have a nifty candy melting pot in your kitchen collection, here is a simple microwave melting method that will work for anyone!

How to Melt Candy Melts in the Microwave:

1. First, pour the candy melts into a heat-safe bowl or silicone measuring cup. 
2. Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute. 
3. Next, stir the candies thoroughly. 
   1. Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
4. Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
5. Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover.
   1. If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.

For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.

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Storing Cupcakes

To store lemon cupcakes: transfer them to an airtight container and store for 4-5 days at room temperature. Alternatively, cover and store them in the fridge for up to 1 week. Always label the date on the outside of the container to keep up with freshness.

July 4th Theme

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Scrumptious Sweets

Were you blown away with these spectacular sweets? Then you’ll love some of my other star-spangled 4th of July recipes, luscious lemon recipes, or more of my charming cupcake recipes.

Spectacular 4th of July Recipes:

• American Flag Mini Cupcakes
• Red, White, and Blue Chocolate Covered Pretzels
• 4th of July 3 Layer Cake
• July 4th Vertical Charcuterie Board
• 4th of July Bundt Cake
• Patriotic Cinnamon Twists
• Pinwheel Cookies for the 4th of July
• 4th of July Charcuterie Board
• 3 Layer Vanilla Cake in 3 Hours
• 4th of July Patio Decoration Ideas

Easy Lemon Recipes:

• Lemon Glaze for Cookies and Cakes
• Lemon Bundt Cake
• Maggiano’s Copycat Lemon Wedge Cookies
• Lemon Cranberry Bundt Cake with Sugared Cranberries
• Lemon Cookies
• Easter Lemon Cookies

Cupcakes for Days:

• Lemon Cupcakes with Lemon Filling
• Red Velvet Cupcakes with White Chocolate Ganache Frosting
• Raspberry Chocolate Cupcakes
• Chocolate Cupcakes with Chocolate Frosting
• Gingerbread Cupcakes
• Peppermint Cupcakes
• Mardi Gras Cupcakes
• Easter Bunny Cupcakes
• Chocolate Strawberry Cupcakes
• Unicorn Rainbow Cupcakes
• S’mores Cupcakes

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