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0 from 33 votes

Perfect Lemon Cupcakes

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degree F. Line about 15 muffin cups with paper liners and set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 12-15 cupcakes

Amount Per Serving

Calories

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.