If you’re looking for a dessert that’s bright, flavorful, and easy to make, Lemon Cupcakes are a perfect choice. These cupcakes are moist, fluffy, and packed with fresh lemon flavor, topped with a smooth and easy lemon buttercream frosting. They’re ideal for birthday parties, afternoon tea, or simply to enjoy as a sweet treat.
Why You’ll Love These Lemon Cupcakes
- Bright, Zesty Flavor: The combination of fresh lemon juice and zest gives every bite a refreshing tang.
- Moist and Fluffy: The right balance of butter, sour cream, and milk ensures the cupcakes stay soft and tender.
- Easy Lemon Buttercream: Smooth, creamy, and perfectly tangy frosting makes decorating effortless.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual treat, these cupcakes are a crowd-pleaser.
Ingredients You’ll Need
For the Cupcakes:
- 1 2/3 cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- 2 tbsp lemon zest (zest of 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 fresh lemon juice (60ml)
For the Lemon Buttercream:
- 1 cup butter (226g)
- 4.5 cups powdered sugar (540g)
- 1/4 tsp salt
- 1/4 cup lemon juice
- 2 tbsp lemon zest
Step-by-Step Instructions
1. Prepare the Cupcakes
Preheat your oven to 375°F (190°C) and line a cupcake tin with paper liners. Pulse sugar and lemon zest in a food processor until the sugar is pale yellow and fragrant.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, combine eggs, milk, melted butter, lemon juice, sour cream, and sugar mixture.
Gently fold the wet ingredients into the dry mixture until just combined. Fill cupcake liners about ¾ full. Bake for 5 minutes at 375°F, then reduce the temperature to 350°F and bake for an additional 10–12 minutes, or until a toothpick inserted comes out clean.
2. Make the Lemon Buttercream
Cream butter, salt, and lemon zest for a few minutes. Gradually sift in powdered sugar in batches, mixing well. Add lemon juice and continue mixing until smooth. Transfer the frosting to a piping bag to decorate cooled cupcakes.
3. Decorate and Serve
Once the cupcakes are completely cooled, pipe the lemon buttercream on top. For a finishing touch, sprinkle a little extra lemon zest on each cupcake before serving.
Pro Tips for Perfect Lemon Cupcakes
- Measure Flour Accurately: Too much flour can make cupcakes dry. Using a kitchen scale is best.
- Avoid Runny Frosting: If buttercream is too thin, add powdered sugar gradually until thickened.
- Use Fresh Lemon Juice: Bottled juice won’t provide the same bright flavor.
- Cool Completely: Frosting warm cupcakes can melt the buttercream and ruin presentation.
Storage Tips
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, but bring to room temperature before serving for the best texture.
- Frosting can be stored separately in the fridge if you want to decorate just before serving.
Nutrition (Per Cupcake)
- Calories: 394kcal
- Carbohydrates: 56g
- Protein: 3g
- Fat: 20g
- Saturated Fat: 11g
- Sugar: 43g
FAQs About Lemon Cupcakes
Q: Can I make these gluten-free?
A: Yes! Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
Q: Can I use yogurt instead of sour cream?
A: Absolutely. Whole milk yogurt works as a 1:1 substitute without affecting texture.
Q: How can I make frosting less sweet?
A: Reduce powdered sugar slightly and add extra lemon juice for a tangy balance.
Conclusion
These Lemon Cupcakes are a refreshing and delightful dessert that everyone will love. Moist, tangy, and topped with easy lemon buttercream, they’re perfect for any occasion or simply to satisfy your sweet tooth. Try them today and experience a burst of lemony goodness in every bite.
