lemon cupcake reipe
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DELICIOUS LEMON CUPACAKE RECIPE

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Keyword: cupcake, LEMON CUPCAKES, recipe
Servings: 30 cupcake

Ingredients

For the lemon cupcakes:

  • 1 and 1/2 cups all-purpose flour (spooned & leveled)
  • 2 tbsp vanilla extract
  • 1/2 tbsp salt
  • 2 tbsp lemon zest (about 2 medium lemons)
  • 1 and 1/2 tbsp baking powder
  • 2 large eggs
  • 3 tbsp fresh lemon juice
  • 1/2 cups unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1/2 cup whole milk

Instructions

LEMON CUPCAKES

  • Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
  • Mix in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently combine the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out mostly clean, about 15 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

LEMON BUTTERCREAM

  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Add yellow food color- optional.
  • Beat confectioners sugar into butter mixture until desired consistency is reached. You may want to add more sugar.
  • Please note! This is not enough frosting to decorate 12 cupcakes like I have in the pictures. You will want to at least double the recipe if using the 8B tip.