Description
Delightful lemon cupcakes with a zesty lemon frosting, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (room temperature)
- 1/4 cup milk (room temperature)
- 1/4 cup fresh lemon juice
- 1 cup unsalted butter (softened, for frosting)
- 1/4 teaspoon salt (for frosting)
- 4–5 cups powdered sugar
- 2–3 tablespoons fresh lemon juice (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 and mix until combined.
- Stir in the sour cream and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice.
- Pour the batter into prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool in the pan on a wire rack.
- Beat the softened butter for frosting until creamy in a large bowl.
- Gradually add powdered sugar and mix until smooth, adding salt and lemon juice to adjust consistency.
- Frost each cupcake generously once they are cool.
Notes
Use room temperature ingredients for the best texture. Don’t over-mix the batter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon cupcakes, dessert, baking, easy recipe