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Lemon cupcakes

Lemon Cupcakes

That lemon frosting is literally the icing on the cake here. It's a perfect blend of tangy creaminess with a hint of zesty flavor, cradling the cupcake without stealing its spotlight!
4 from 1 vote
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Course: Cupcakes
Cuisine: American
Keyword: Lemon Butter Cream Cupcakes
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 28
Calories: 395kcal
Author: Brenda Maher

Ingredients

Cupcakes:

  • 3 ⅓ cups (426 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 4 tbsp lemon zest (of 4 lemons)
  • ½ tsp baking soda
  • 3 tsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups (340 g) melted, unsalted butter
  • 4 eggs (at room temperature)
  • 1 cup (240 ml) sour cream, room temperature
  • ½ cup (120 ml) warm whole milk
  • ½ cup (120 ml) lemon juice

Buttercream Frosting:

  • 2 cups (452 g) butter
  • 9 cups (1080 g) powdered sugar
  • ½ tsp salt
  • ½ cup lemon juice
  • 4 tbsp lemon zest

Instructions

Cupcakes

  • Preheat the oven to 375°F. Blend lemon zest and sugar until combined.
  • Mix melted butter, eggs, sour cream, milk, lemon juice, and sugar until smooth.
  • Sift salt, flour, baking powder, and baking soda into a separate bowl, then whisk to combine.
  • Combine wet and dry ingredients, mixing gently until just combined.
  • Line the muffin tin with 28 cupcake liners, fill each ¾ full, and bake at 375°F for 5 minutes. Lower heat to 350°F and bake for another 12 mins or until springy.

Frosting

  • Beat butter, zest, and salt, then gradually add powdered sugar and lemon juice until smooth.
  • Once your cupcakes are cool, pipe the frosting using a star-shaped tip or spoon it on top. Optionally, pipe some buttercream lemon wedges for an extra touch.

Notes

  • Proper measurement of cake flour is crucial for recipes. If a kitchen scale isn't available, fluff up the flour with a spoon, then gently scoop into a measuring cup and level with a knife.
  • Room-temperature ingredients prevent clumping, especially in wet mixtures. To resolve the clumping, microwave the mixture for 30 secs and mix again. 
  • Cupcakes and frosting can be prepared a day ahead. Cupcakes can be stored at room temperature, and frosting can be refrigerated. If the buttercream becomes too stiff, mix extra milk with an electric mixer at low speed. 
  • Cupcakes, frosted or unfrosted, can be stored in the freezer for 2 to 3 months and should be thawed in the fridge overnight before serving.

Nutrition

Calories: 395kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 241mg | Potassium: 110mg | Fiber: 1g | Sugar: 44g | Vitamin A: 801IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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