Name: Lemon Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 188 grams all-purpose flour (1 1/2 cups); 2 teaspoons baking powder; 1/2 teaspoon salt; 112 grams unsalted butter, softened (1/2 cup); 200 grams white sugar (1 cup); 2 tablespoons lemon zest (from ~2 medium lemons); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 60 ml sour cream, room temperature (1/4 cup) (sub: plain Greek yogurt); 50 ml milk, room temperature (2% or whole preferred) (1/4 cup) (sub: any dairy-free milk); 60 ml fresh lemon juice (1/4 cup); 226 grams unsalted butter, softened (1 cup) for frosting; 1/4 teaspoon salt; 440–550 grams powdered sugar (4–5 cups), sifted as needed; 30–45 ml fresh lemon juice (2–3 tablespoons) (adjust to taste); 1 tablespoon whipping cream (if needed for loosened frosting)

Description

These light, tender lemon cupcakes are balanced with tangy lemon and sweet buttery frosting, perfect for gatherings and afternoon tea.

Ingredients

188 grams all-purpose flour (1 1/2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
112 grams unsalted butter, softened (1/2 cup)
200 grams white sugar (1 cup)
2 tablespoons lemon zest (from ~2 medium lemons)
2 large eggs, room temperature
1 teaspoon vanilla extract
60 ml sour cream, room temperature (1/4 cup) (sub: plain Greek yogurt)
50 ml milk, room temperature (2% or whole preferred) (1/4 cup) (sub: any dairy-free milk)
60 ml fresh lemon juice (1/4 cup)
226 grams unsalted butter, softened (1 cup) for frosting
1/4 teaspoon salt
440–550 grams powdered sugar (4–5 cups), sifted as needed
30–45 ml fresh lemon juice (2–3 tablespoons) (adjust to taste)
1 tablespoon whipping cream (if needed for loosened frosting)

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Cream the softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape the bowl.
Add the lemon zest and mix briefly to distribute.
Add the eggs one at a time, beating briefly until incorporated. Stir in the vanilla.
Whisk together the sour cream, milk, and lemon juice in a small bowl.
With the mixer on low, combine the dry ingredients and the wet mixture in alternating batches until just combined; do not overmix.
Fill each cupcake liner about two-thirds full (roughly 3 tablespoons batter per cup).
Bake for 18–22 minutes until a toothpick comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5–10 minutes before transferring to a wire rack.
For the frosting, beat the softened butter with salt until smooth. Gradually add powdered sugar and lemon juice, adjusting as needed for consistency.
Pipe or spread the frosting onto cooled cupcakes. Chill briefly to set the frosting if desired.

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting buttercream. For extra flavor, consider adding lemon curd to the centers.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American