15 Best Citrus Summer Cupcakes to Try Now

As someone who loves baking and experimenting with fresh flavors, summer is the perfect time to get creative in the kitchen.

I’ve found that citrus fruits, with their vibrant colors and refreshing taste, make the perfect base for light and zesty cupcakes. Over the years, I’ve tried a variety of citrus-infused cupcakes, and each one has been a refreshing twist on traditional flavors.

Whether you’re a fan of lemon, lime, orange, or grapefruit, these citrus summer cupcakes will add a burst of sunshine to your day. Here are my top 5 citrus cupcakes that I know you’ll love!

1. Lemon Poppy Seed Cupcakes

These lemon poppy seed cupcakes are tangy, moist, and full of flavor. The combination of fresh lemon and crunchy poppy seeds gives them a unique texture and a burst of citrus freshness.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 2 large eggs
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together almond milk, vegetable oil, eggs, lemon zest, and lemon juice.
4. Combine the wet and dry ingredients and stir in poppy seeds.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with lemon buttercream.

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2. Orange Creamsicle Cupcakes

Inspired by the classic orange creamsicle ice cream, these cupcakes are light and creamy with a tangy orange flavor. The vanilla frosting gives it that smooth, indulgent finish.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup orange juice
• ½ cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 orange

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine orange juice, vegetable oil, vanilla extract, and orange zest.
4. Gradually mix the wet and dry ingredients until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with vanilla buttercream.

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3. Lemon Raspberry Cupcakes

The combination of tangy lemon and sweet raspberries creates the perfect balance in these cupcakes. The fresh raspberry filling adds a burst of fruity goodness in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 2 large eggs
• Zest of 1 lemon
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine almond milk, vegetable oil, eggs, and lemon zest.
4. Gradually add the dry ingredients and mix until smooth. Gently fold in raspberries.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool and top with lemon frosting and fresh raspberries.

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4. Lime Coconut Cupcakes

These lime coconut cupcakes are light, tropical, and bursting with citrus flavor. The coconut adds a rich, creamy texture, while the lime gives it a refreshing, zesty kick.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1/3 cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix coconut milk, vegetable oil, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet ingredients and stir in shredded coconut.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely before frosting with coconut buttercream.

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5. Grapefruit Honey Cupcakes

The tangy grapefruit combined with the sweetness of honey makes these cupcakes truly unique. They’re refreshing and light, with a subtle floral sweetness from the honey.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup grapefruit juice
• ¼ cup honey
• ½ cup vegetable oil
• 1 egg
• Zest of 1 grapefruit

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix grapefruit juice, honey, vegetable oil, egg, and grapefruit zest.
4. Combine the wet and dry ingredients and mix until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool and frost with honey buttercream.

6. Tangerine Cupcakes

These tangerine cupcakes are fresh and vibrant, with a slight tang that pairs beautifully with a sweet and creamy frosting. They are perfect for citrus lovers who crave a refreshing, fruity dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup tangerine juice
• ½ cup vegetable oil
• 2 large eggs
• Zest of 2 tangerines

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix tangerine juice, vegetable oil, eggs, and tangerine zest.
4. Gradually combine the wet and dry ingredients until smooth.
5. Spoon the batter into the cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool before frosting with tangerine buttercream.

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7. Orange Poppy Seed Cupcakes

These orange poppy seed cupcakes have a delightful citrus flavor with a hint of crunch from the poppy seeds. They are light, moist, and full of bright orange zest.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• 2 tbsp orange zest
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix almond milk, vegetable oil, orange zest, and poppy seeds.
4. Gradually combine the wet and dry ingredients until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes or until a toothpick comes out clean. Cool before frosting with orange buttercream.

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8. Lemon Blueberry Cupcakes

These lemon blueberry cupcakes are the perfect combination of tart and sweet. The juicy blueberries complement the fresh lemon flavor, making these cupcakes a refreshing summer treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix almond milk, vegetable oil, and lemon zest.
4. Gradually combine the wet and dry ingredients until smooth.
5. Gently fold in fresh blueberries.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool and frost with lemon blueberry buttercream.

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9. Lime Coconut Cupcakes

These lime coconut cupcakes are the perfect balance of zesty lime and rich coconut. The tropical flavor combination is refreshing and light, perfect for a summer party.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup coconut milk
• ½ cup vegetable oil
• Zest of 2 limes
• ¼ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix coconut milk, vegetable oil, and lime zest.
4. Gradually add the dry ingredients to the wet ingredients and stir in shredded coconut.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with coconut buttercream.

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10. Grapefruit Vanilla Cupcakes

These grapefruit vanilla cupcakes are a refreshing citrus dessert with a lovely balance of tangy grapefruit and smooth vanilla. The citrus adds brightness, while the vanilla brings a comforting flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup grapefruit juice
• ½ cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix grapefruit juice, vegetable oil, and vanilla extract.
4. Gradually combine the wet and dry ingredients and mix until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool before frosting with vanilla buttercream.

11. Orange and Chocolate Chip Cupcakes

These cupcakes combine the rich, indulgent flavor of chocolate with the zesty, refreshing taste of orange. The burst of citrus in the base complements the richness of the chocolate chips perfectly.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• Zest of 1 orange
• ½ cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix almond milk, vegetable oil, and orange zest.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
5. Gently fold in mini chocolate chips.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool before frosting with chocolate ganache.

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12. Lemon Ginger Cupcakes

These lemon ginger cupcakes offer a refreshing zing from the lemon, paired with a warm spice from the ginger. The combination creates a deliciously unique flavor profile that is perfect for summer.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• Zest of 1 lemon
• 1 tbsp fresh ginger, grated

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, ground ginger, and salt.
3. In another bowl, mix almond milk, vegetable oil, lemon zest, and fresh grated ginger.
4. Gradually combine the wet and dry ingredients and mix until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with lemon ginger buttercream.

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13. Key Lime Pie Cupcakes

These key lime pie-inspired cupcakes are tangy, creamy, and refreshing. With a smooth key lime filling and a graham cracker crust, they taste just like the classic pie in cupcake form.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened almond milk
• ½ cup vegetable oil
• Zest of 2 limes
• 2 tbsp fresh lime juice
• ¼ cup graham cracker crumbs

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix almond milk, vegetable oil, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Spoon the batter into the cupcake liners, filling them 2/3 full. Top each cupcake with a sprinkle of graham cracker crumbs.
6. Bake for 18-20 minutes. Cool completely before filling with key lime curd and topping with whipped coconut cream.

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14. Pink Grapefruit Cupcakes

These pink grapefruit cupcakes offer a delightful burst of citrus with a slightly sweet, tangy flavor that is perfect for warm weather. Topped with a citrus glaze, they make for a refreshing treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup grapefruit juice
• ½ cup vegetable oil
• Zest of 1 pink grapefruit

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix grapefruit juice, vegetable oil, and grapefruit zest.
4. Gradually combine the wet and dry ingredients and stir until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes. Cool before drizzling with a simple citrus glaze made with grapefruit juice and powdered sugar.

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15. Tangerine Lavender Cupcakes

These tangerine lavender cupcakes are a sophisticated blend of citrus and floral flavors. The sweet tangerine pairs beautifully with the subtle, fragrant lavender for a unique cupcake that’s perfect for special occasions.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup tangerine juice
• ½ cup vegetable oil
• 1 tsp lavender extract
• Zest of 1 tangerine

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix tangerine juice, vegetable oil, lavender extract, and tangerine zest.
4. Gradually combine the wet and dry ingredients and stir until smooth.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with lavender-infused buttercream.