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Lemon Cupcakes

These moist fluffy and ZINGY lemon cupcakes with a perfect and easy lemon buttercream are sure to please! CourseDessert

Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings: 14 Cupcakes
Calories: 394 kcal
Course: Dessert
Cuisine: American , British

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

Instructions

For the Cupcakes:
    Cup of Yum
  1. Preheat oven to 375F. Line the cupcake tin with papers.
  2. 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.
  3. Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
  4. 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.
  5. 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:
  1. Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.
  2. 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

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

% 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.