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Lemon Cupcakes

Lemon Cupcakes

Lemon cupcakes are a delightful, refreshing treat with a perfect balance of citrusy flavor and sweetness. Whether for a celebration or a simple dessert, they’re sure to brighten up any occasion.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 14

Ingredients
  

For the Cupcakes:

  • 1 2/3 cups all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest from 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:

  • Preheat the oven to 375°F and line a cupcake tin with paper liners.
  • Place the sugar and lemon zest in the bowl of a food processor and pulse until the zest is finely broken up and the sugar turns pale yellow in color.
  • In a large bowl, sift the flour, baking soda, baking powder, and salt, then whisk them together and set aside.
  • In a medium bowl, add the eggs, milk, melted butter, lemon juice, sour cream, and the lemon sugar mixture, and whisk until well combined. Ensure all ingredients are at room temperature, but if the mixture clumps up, microwave it for 30 seconds and mix again.
  • Add the wet ingredients to the dry mixture and stir until just combined. Fill the cupcake liners about three-quarters full. Bake at 375°F for 5 minutes, then reduce the temperature to 350°F and bake for another 10-12 minutes, or until the cupcakes spring back when touched.

For the Buttercream:

  • Cream the butter, salt, and lemon zest for a few minutes until smooth. Gradually sift in the powdered sugar in a few batches, mixing well between each addition.
  • Scrape down the bowl, then add the lemon juice while mixing on low speed. Scrape the bowl again and mix until smooth. Transfer the frosting to a piping bag and decorate the cooled cupcakes.

Notes

Make sure to measure your flour correctly! Using too much flour is a common mistake. The best method is to use a scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off with a knife.
If your frosting is too runny, add powdered sugar a cup at a time until the consistency thickens.
Before using, give your frosting a good mix for the best texture.
Avoid using bottled lemon juice! It simply won’t taste the same.
You can substitute whole milk yogurt for the sour cream if you prefer; I do this all the time and can't really tell the difference.
If you're using lemon zest as a garnish, add it just before serving as it can dry out quickly.