Lemon Cupcakes
User Reviews
4.9
3,498 reviews
Excellent
Lemon Cupcakes
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These moist fluffy and ZINGY lemon cupcakes with a perfect and easy lemon buttercream are sure to please! CourseDessert
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Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 2 tbsp lemon zest zest of two lemons
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 170g, melted
- 2 eggs room temperature
- 1/2 cup sour cream 120mL, room temperature
- 1/4 cup whole milk 60mL, warm
- 1/4 cup lemon juice 60mL
For the Buttercream:
- 1 cup butter 226g
- 4.5 cups powdered sugar 540g
- 1/4 tsp salt
- 1/4 cup lemon juice
- 2 tbsp lemon zest
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Instructions
For the Cupcakes:
- Preheat oven to 375F. Line the cupcake tin with papers.
- Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.
- Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more.
- Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.
For the Buttercream:
- Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.
- Scrape the bowl down and pour In the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.
Notes
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Check out some of our other popular cupcake recipes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If your frosting is runny then add more powdered sugar a cup at a time until the consistency thickens up.
- Give your frosting a mix before using for best results.
- NEVER use bottled lemon juice! It really will not taste the same.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- If you're using lemon zest for garnish then add just before serving. It will dry out fairly quickly.
Nutrition Information
Show Details
Serving
1cupcake
Calories
394kcal
(20%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
89mg
(30%)
Sodium
242mg
(10%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
801IU
(16%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Cupcakes
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 394kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 242mg | 10% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
3,498 reviews
Excellent
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