Lemon Cupcakes
User Reviews
4.9
Lemon Cupcakes
Description
Lemon Cupcakes are crafted using a blend of flour, baking soda and powder, sugar infused with lemon zest, melted butter, eggs, sour cream, milk, and fresh lemon juice. The zest infuses the batter with citrus aroma while the sour cream and butter keep the cupcakes moist and tender. The baking method involves an initial 5 minutes at 375°F followed by reduced heat baking until springy, ensuring a delicate crumb structure.
The accompanying buttercream frosting is whipped with butter, powdered sugar, lemon juice, zest, and a pinch of salt, balancing sweetness with tartness. This frosting adds richness and lemon brightness to each bite.
These cupcakes can be served as a fresh dessert or a bright snack. For garnish, lemon zest added just before serving maintains its fresh aroma without drying out. Substituting whole milk yogurt for sour cream works well without affecting taste or texture.
Proper measuring of flour using a scale or fluff-and-level method ensures the ideal texture. If frosting becomes runny, additional powdered sugar can be added gradually. Using fresh lemon juice is recommended for authentic citrus flavor.
Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour 213g
- 1 cup granulated sugar 200g
- 2 tbsp lemon zest of two lemons, zest
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup butter 170g, melted, unsalted
- 2 egg room temperature
- 1/2 cup sour cream 120mL, room temperature
- 1/4 cup milk 60mL, warm, whole
- 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:
- 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
- Measure flour using a scale or fluff and level with a knife for accurate amounts to avoid dense cupcakes.
- Substitute whole milk yogurt for sour cream without noticeably changing texture or flavor.
- Fresh lemon juice is essential; avoid bottled to maintain bright lemon flavor.
- If frosting is too runny, add more powdered sugar a little at a time to thicken it.
- Add lemon zest garnish just before serving to preserve its fresh aroma and prevent drying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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