Description
Delightfully tangy and moist lemon cupcakes topped with a smooth and creamy lemon-flavored cream cheese frosting. Perfectly balanced sweetness and zest for a refreshing dessert that brightens any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp fresh lemon juice (to taste)
- A pinch of salt (optional)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with bright citrus notes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients in three parts, alternating with sour cream (or yogurt) and milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition until the frosting is smooth.
- Flavor Frosting: Stir in vanilla extract and fresh lemon juice to taste. Adjust the lemon juice and powdered sugar as needed to achieve your preferred consistency and balance of sweetness and tartness.
- Adjust Consistency: If the frosting is too thick, add a small amount of lemon juice or a splash of milk to thin it out. Add a pinch of salt if desired to balance the sweetness.
- Frost Cupcakes: Once the cupcakes have cooled completely, spread the cream cheese frosting generously on top using a spatula or pipe it decoratively using a piping bag.
- Garnish: Optionally decorate with additional lemon zest or a thin slice of lemon for an elegant touch.
- Serve and Enjoy: Serve the cupcakes at room temperature and enjoy the bright, creamy flavor of these lemon cupcakes with cream cheese frosting.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use freshly grated lemon zest and fresh lemon juice for the best flavor.
- You can substitute sour cream with plain yogurt if preferred.
- Adjust the amount of powdered sugar in the frosting depending on your sweetness preference.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
