Lemon Cupcakes

Lemon cupcake with lemon frosting with glass of milk

These homemade lemon cupcakes are fluffy, moist and topped with lemon buttercream frosting. The citrus flavor is the perfect balance of sweet and tangy, and perfect for true lemon lovers.

Course Dessert

Cuisine American

Keyword Lemon Cupcakes

Prep Time 30

Cook Time 18

Cooling 1

Total Time 2

Servings cupcakes

Calories 513kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Lemon Cupcakes

1 ½ cups all-purpose flour (188 grams)
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (112 grams) softened
1 cup white sugar (200 grams)
2 tablespoons lemon zest
2 large eggs room temperature
1 teaspoon vanilla extract
¼ cup sour cream (60 ml) room temperature
¼ cup milk (50 ml) I prefer to use 2% or whole, room temperature
¼ cup fresh lemon juice (60 ml)

Lemon Buttercream

1 cup unsalted butter (226 grams) softened
¼ teaspoon salt
4-5 cups powdered sugar (440-550 grams)
2-3 tablespoons fresh lemon juice (30-45 ml)
1 tablespoon whipping cream if needed

Instructions

Lemon Cupcakes

Preheat the oven to 325F (170C) degrees and line a muffin pan with muffin papers. You will end up with 12-14 cupcakes for this recipe.
In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl using an electric mixer, beat the butter, sugar and lemon zest until fluffy (about 2-3 minutes).
Add in the vanilla extract and beat in the eggs 1 at a time.
Beat about ⅓ of the flour mixture into the butter mixture, followed by the sour cream. Turn off the mixer and scrape down the sides of the bowl as necessary.
Beat in another ⅓ of the flour mixture, followed by the milk. Scrape down the sides and bottom of the bowl, along with the beaters.
Beat in the rest of the flour mixture stopping as soon as it's incorporated, or whisk in using a wire whisk.
Whisk in the lemon juice.
Spoon the batter into the prepared muffin pan, filling each liner about ¾ full. You should end up with about 12-14 cupcakes total. Do not fill the liners to the top or the cupcakes will overflow.
Bake one tray at a time on the middle rack of your oven for 18-20 minutes, or until an inserted toothpick comes out clean.

Lemon Frosting*

In a large bowl beat the butter until fluffy (about 3-4 minutes).
With starting with the mixer on low speed, beat in 2 cups of powdered sugar and salt.
Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of fresh lemon juice until the desired consistency and sweetness/tartness level is reached. Optionally, substitute some of the lemon juice with whipping cream.
Frost the cupcakes with a knife, or transfer the frosting to a piping bag and frost.

Notes

Lemons: You will need about 2 medium lemons for the cupcakes and frosting combined, or 3 smaller lemons plus more for decorating. Zest the lemons first, then juice. Make sure you to remove the seeds. Do not use lemon juice from a bottle! It is too sour for baking.
Room Temperature Ingredients: Make sure the butter, eggs, sour cream and milk are at room temperature before getting started.
Sour Cream: I use full-fat. It can also be substituted with plain Greek yogurt.
Lemon Frosting: This recipe makes enough to pipe each cupcake with a very generous amount of frosting. Half the recipe if you plan to frost each cupcake with a knife/thin layer.
Storage: Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days.
Make Ahead Tips: Cupcakes are best if enjoyed the same day that you make them. Cupcakes can be made 1 day in advance and stored in an airtight container at room temperature. Frost the day that you plan to eat them. Unfrosted cupcakes can be frozen, then thawed in the fridge. Bring them to room temperature before frosting.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming that all the frosting is used and the recipe yields 12 equal cupcakes.

Nutrition