Light, fluffy, and bursting with zesty lemon flavor, these lemon cupcakes are a citrusy delight perfect for any occasion! Paired with a creamy lemon buttercream, they’re the ultimate treat for lemon lovers.
Ingredients
For the Cupcakes:
- 1 ⅔ cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- 2 tbsp lemon zest (from 2 lemons)
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup unsalted butter, melted (170g)
- 2 eggs, room temperature
- ½ cup sour cream (120mL), room temperature
- ¼ cup whole milk (60mL), warm
- ¼ cup lemon juice (60mL)
For the Buttercream:
- 1 cup unsalted butter (226g)
- 4.5 cups powdered sugar (540g)
- ¼ tsp salt
- ¼ cup lemon juice
- 2 tbsp lemon zest
Instructions
For the Cupcakes:
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Preheat & Prepare:
- Preheat your oven to 375°F (190°C). Line a cupcake tin with paper liners.
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Make Lemon Sugar:
- In a food processor, combine the sugar and lemon zest. Pulse until the zest is finely broken down and the sugar turns pale yellow.
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Dry Ingredients:
- Sift together the flour, baking soda, baking powder, and salt into a large bowl. Whisk to combine, then set aside.
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Wet Ingredients:
- In a medium bowl, whisk together the eggs, warm milk, melted butter, lemon juice, sour cream, and lemon sugar until smooth. If the mixture clumps, microwave it for 30 seconds and whisk again.
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Combine & Fill:
- Add the wet ingredients to the dry ingredients. Mix until just combined—don’t overmix! Fill cupcake liners about ¾ full with the batter.
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Bake:
- Bake at 375°F (190°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 10–12 minutes, or until the cupcakes are springy to the touch.
For the Buttercream:
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Cream Butter & Zest:
- Beat the butter, salt, and lemon zest in a mixing bowl until light and fluffy.
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Add Sugar:
- Sift in the powdered sugar in batches, mixing well between each addition.
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Add Lemon Juice:
- Pour in the lemon juice while mixing on low speed. Scrape down the bowl, mix until smooth, and transfer the buttercream to a piping bag.
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Decorate:
- Pipe the buttercream onto the cooled cupcakes. Garnish with fresh lemon zest if desired.
Notes
- Flour Measuring: Use a scale for accuracy, or fluff, spoon, and level the flour to avoid dense cupcakes.
- Frosting Consistency: If the buttercream is too runny, add powdered sugar, 1 cup at a time, until it thickens.
- Lemon Juice: Use only fresh lemon juice for the best flavor. Bottled juice won’t give the same zesty result.
- Substitution: Whole milk yogurt can replace sour cream. It works beautifully and tastes almost identical.
- Garnish Tip: Add lemon zest garnish just before serving to keep it fresh and aromatic.
These lemon cupcakes are the perfect balance of sweet and tangy, with a velvety buttercream that melts in your mouth. They’re sure to impress at your next gathering! 🍋