Description
Light and fluffy lemon cupcakes with a refreshing zing of lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (188 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (softened)
- 1 cup white sugar (200 grams)
- 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (60 ml) (room temperature)
- 1/4 cup milk (50 ml) (room temperature)
- 1/4 cup fresh lemon juice (60 ml)
- 1 cup unsalted butter (226 grams) (softened, for frosting)
- 1/4 teaspoon salt (for frosting)
- 4–5 cups powdered sugar (440–550 grams)
- 2–3 tablespoons fresh lemon juice (30–45 ml, for frosting)
- 1 tablespoon whipping cream (if needed)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with your favorite cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the softened butter and sugar until light and fluffy in another large bowl.
- Add the lemon zest, eggs, and vanilla extract to the butter mixture. Mix until fully combined.
- Stir in the sour cream and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice. Mix just until combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely in the pan before transferring them to a wire rack.
- In a large bowl, beat the softened butter for the frosting until creamy.
- Gradually add powdered sugar, continuing to mix until smooth.
- Add in the salt and fresh lemon juice, beating until the frosting reaches your desired consistency. Mix in the whipping cream if needed.
- Once the cupcakes are cool, generously frost each one with the lemon frosting.
Notes
Serve with a dollop of whipped cream or a sprinkle of additional lemon zest for an extra special touch. Store in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 175mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon cupcakes, dessert, baking, sweet treats