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Lemon Cupcake Recipe

How to Make Lemon Cupcake Recipe

These lemon cupcakes are the perfect balance of tangy and sweet, with a light, fluffy texture and refreshing lemon flavor. Whether you’re baking them for a special occasion or just to treat yourself, these cupcakes are sure to be a crowd-pleaser. Follow the tips and variations provided, and you’ll be able to create a batch of lemon cupcakes that are both delicious and visually stunning.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 14
Course: Baking
Cuisine: American, British
Calories: 394
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 2/3 cups all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest from 2 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 large 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 Buttercream Frosting:
  • 1 cup unsalted butter 226g, softened
  • 4 1/2 cups powdered sugar 540g
  • 1/4 tsp kosher salt
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest

Method
 

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.
  2. Infuse Sugar with Lemon Zest: In a food processor, pulse together granulated sugar and lemon zest until the sugar turns light yellow and the zest is finely incorporated.
  3. Mix Wet Ingredients: In a medium bowl, whisk together melted butter, eggs, milk, sour cream, lemon juice, and the lemon-infused sugar.
  4. Sift Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and kosher salt. Mix to combine.
  5. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix.
  6. Fill the Cupcake Liners: Fill each cupcake liner about 3/4 full with the batter. Bake for 5 minutes at 375°F, then reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
  7. Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Make the Frosting: Beat softened butter and lemon zest in a stand mixer for 2-3 minutes. Gradually add powdered sugar in batches, mixing until smooth. Add lemon juice and mix until fully combined.
  9. Decorate: Once the cupcakes have cooled, pipe the buttercream frosting on top using a piping bag fitted with your favorite tip. Garnish with extra lemon zest or lemon slices if desired.

Notes

  • Measure Flour Correctly: Avoid using too much flour by fluffing it first with a spoon, sprinkling it into your measuring cup, and leveling it off with a knife.
  • Adjust Frosting Consistency: If your frosting is too runny, add more powdered sugar. If it’s too thick, add a few drops of milk or lemon juice to loosen it.
  • Use Fresh Lemon Juice: Bottled lemon juice won’t provide the same flavor. Always use fresh lemons for the best taste.
  • Storage: Store cupcakes at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate or freeze them.
Nutritional Facts (per cupcake)
  • Calories: 394 kcal
  • Carbohydrates: 56g
  • Protein: 3g
  • Fat: 20g
    • Saturated Fat: 11g
  • Cholesterol: 89mg
  • Sodium: 242mg
  • Potassium: 112mg
  • Fiber: 1g
  • Sugar: 43g
  • Vitamin A: 801IU
  • Vitamin C: 6mg
  • Calcium: 52mg
  • Iron: 1mg