Lemon Cupcakes
Lemon cupcakes are a light and fluffy treat with a refreshing lemon flavor, perfect for any occasion.
Ingredients
Cupcake Ingredients
- ¾ cups granulated sugar
- 1 ½ Tablespoon lemon zest Fresh lemon zest recommended for best flavor.
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour blend if needed.
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup sour cream
- 1/3 cup fresh lemon juice Fresh juice is preferred.
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Frosting Ingredients
- ½ cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ Tablespoon lemon zest Use fresh zest for better flavor.
- 2 Tablespoon lemon juice Fresh lemon juice works best.
- 4 ½ - 5 ½ cups powdered sugar Adjust for desired frosting consistency.
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, mix the sugar with the lemon zest using a fork.
- In another bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a separate bowl, combine the sour cream, lemon juice, vegetable oil, egg, and vanilla, and mix well.
- Add the dry ingredients to the wet ingredients and gently mix until just combined.
- Scoop the batter evenly into the prepared muffin pan.
Baking
- Bake for 16-18 minutes, until the tops spring back when lightly pressed or a toothpick comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- For the lemon cream cheese frosting, combine softened cream cheese and butter, then add lemon juice and zest.
- Mix in powdered sugar until smooth.
Notes
Store the cupcakes in an airtight container at room temperature for up to three days. For longer freshness, keep in the fridge for about a week. For extended storage, freeze without frosting for up to three months. Avoid overmixing the batter for fluffy cupcakes.