0 from 0 votes
One-Bowl Lemon Cupcakes Recipe
Make these one-bowl lemon cupcakes in under an hour and enjoy a quick, delightful treat with bright citrus flavor and a tender, moist texture!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 9 cupcakes
Course:
Dessert
Cuisine:
American
Ingredients
- 6 tablespoons (3 oz/85 g) butter, melted
- ¼ cup (2 oz/57 g) sour cream, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
- ½ cup (4 oz/115 g) granulated sugar
- 1 tablespoon lemon zest
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup ( 3¾ oz/105 g) all-purpose flour
- 1 recipe Lemon Ermine Frosting
Notes
- Zap your lemons first. My trick to getting the most juice out of a lemon is to microwave it for about 20 seconds to 1 minute, depending on how ripe your lemon is.
- Make more cupcakes! This recipe yields nine cupcakes, but you can easily double the recipe if you want more!
- Take ingredients out ahead of time. As always with cakes and cupcakes, make sure all of your ingredients are at room temperature for the best results!
- Double up on lemon flavor. Our Lemon Ermine Frosting is the ideal topper for these cupcakes. It's fluffy, full of bright flavor, and just sweet enough
- Opt for another topping. Our Best Ever Cream Cheese Frosting is also delicious on these cupcakes! Cupcakes frosted with Cream Cheese Frosting must stay refrigerated in an airtight container.
- Try this easy garnish. These cupcakes are so good that they don't need decoration, but you can easily fancy them up with the twists you see here. Simply take a very thin lemon round, make one cut from the edge of the slice to the center, and, holding the slice with two hands, gently twist it to make a spiral.