Description
Delight your taste buds with these moist and tangy Lemon Cupcakes topped with a luscious lemon buttercream frosting. Perfect for any occasion, these cupcakes are bursting with citrus flavor and are sure to be a hit with lemon lovers!
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, sour cream, lemon juice, zest, and vanilla. Gradually mix in dry ingredients and milk. Fill cupcake liners and bake for 18–20 minutes.
- Make the frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and milk to reach desired consistency.
- Frost the cupcakes: Once cooled, frost the cupcakes with the lemon buttercream frosting.
Notes
- For extra lemon flavor, fill the cupcakes with lemon curd before frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
