Perfect Lemon Cupcakes

Name: Perfect Lemon Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 -15 cupcakes
Ingredients: 1 ¾ 1 ¾ cups all-purpose flour; 1 1 teaspoon baking powder; ½ ½ teaspoon baking soda; ¼ ¼ teaspoon salt; ½ ½ cup butter; ¾ ¾ cup granulated sugar; 1 1 teaspoon vanilla extract; 1 1 large egg; 1 1 egg yolk; 1 1 cup sour cream; 2 2 teaspoons finely grated lemon zest/peel; 3 3 tablespoons butter; 2 2 cups powdered sugar; 2 2 tablespoons lemon juice; ½ ½ teaspoon vanilla extract; milk; 1 1 teaspoon finely grated lemon zest/peel; Freshly grated lemon zest for garnish

User Reviews

4.6

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
12 -15 cupcakes
Course
Dessert
Cuisine
American

Perfect Lemon Cupcakes

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cupcakes:

1 ¾ 1 ¾ cups all-purpose flour
1 1 teaspoon baking powder
½ ½ teaspoon baking soda
¼ ¼ teaspoon salt
½ ½ cup butter softened
¾ ¾ cup granulated sugar
1 1 teaspoon vanilla extract
1 1 large egg
1 1 egg yolk
1 1 cup sour cream
2 2 teaspoons finely grated lemon zest/peel from about 2 lemons

Lemon Frosting:

3 3 tablespoons butter softened
2 2 cups powdered sugar
2 2 tablespoons lemon juice use the lemons you zested for the cupcakes
½ ½ teaspoon vanilla extract
milk as needed
1 1 teaspoon finely grated lemon zest/peel
Freshly grated lemon zest for garnish if desired

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Instructions

Preheat the oven to 350 degree F. Line about 15 muffin cups with paper liners and set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the granulated sugar and vanilla; beat until well mixed. Add the egg and egg yolk and mix well. Add the 1/3 of the flour mixture and mix. Add 1/2 of the sour cream and mix again. Add another 1/3 of the flour mixture, stirring until combined. Add the final 1/2 cup of the sour cream and after mixing, add the final 1/3 of the flour. Mix just until combined. Stir in the 2 teaspoons lemon zest. The batter will have a thick consistency.
Spoon about 1/4 cup of the batter into each prepared muffin cup filling between 1/2 and 2/3 full. Bake the cupcakes for 16-18 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
For the frosting, in a medium bowl, beat the butter, powdered sugar and lemon juice together until light and fluffy, about 1-2 minutes with an electric mixer (stand mixer or handheld). Mix in the vanilla and add 1-2 teaspoons of milk to adjust the consistency, if necessary. It should be creamy and spreadable. Stir in the 1 teaspoon lemon zest. Dollop a tablespoon or two of the frosting on each cupcake and spread until smooth. Top with a few sprinkles of fresh lemon zest, if desired.

Nutrition Information

Show Details

Serving 1 Cupcake Calories 336kcal (17%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 70mg (23%) Sodium 245mg (10%) Fiber 1g (4%) Sugar 33g (66%)