Description
These Lemon Cupcakes are a delightful treat with a burst of citrus flavor in every bite. The soft and moist cupcakes paired with a tangy lemon buttercream frosting make for a perfect dessert for any occasion.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Gradually mix in dry ingredients and milk. Divide batter into liners.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and milk. Frost cooled cupcakes.
Notes
- For extra lemon flavor, fill the cupcakes with lemon curd before frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
