Lemon Cupcakes Recipe
Sink your teeth into our light, fluffy, and zesty Lemon Cupcakes! Topped with luscious lemon cream cheese frosting, they're the perfect treat for Spring and Summer!
Servings: 12 (1 dozen)
Calories: 596kcal
Ingredients
- 1/2 c. 1 stick unsalted butter, room temperature
- 1 c. granulated sugar
- 1 tbsp. lemon zest
- 1 tsp. vanilla extract
- 1 egg + 2 egg whites
- 3/4 c. all-purpose flour
- 3/4 c. cake flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher sea salt
- 1/2 c. full-fat sour cream or Greek yogurt plain, vanilla or lemon
- 2 tbsp. lemon juice
- 1 c. fresh fruit - optional small blueberries, diced strawberries, etc.
For the frosting:
- 1/2 c. 1 stick unsalted butter, room temperature
- 1 tbsp. lemon zest
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. kosher sea salt
- 3 c. powdered sugar
- 2 tbsp. lemon juice
- 1 8 oz. block original cream cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a muffin pan with paper liners, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and zest together on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla, egg, and egg whites. Beat on medium speed until combined, about 1-2 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the lemon juice and sour cream.
- With the mixing speed on low, gradually alternate adding the dry ingredients and the lemon juice and sour cream mixture to the wet ingredients; do not overmix. Fold in fresh fruit, if desired.
- Using a large scoop (#20 or 3.5 tablespoons), divide the batter evenly into the prepared pan.
- Place in the oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
- Meanwhile, to prepare the cream cheese frosting, use the paddle attachment to cream the butter, lemon zest, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar and lemon juice, beat until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill for at least 15 minutes, or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.
- Using a large piping tip, pipe the frosting on top of the cooled cupcakes. Top with a slice of lemon and a sprig of mint, if desired.
Notes
STORE your Lemon Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To FREEZE, wrap them individually in plastic wrap and place them in a freezer bag. The cupcakes will stay good for 2 months without the frosting.
To THAW, leave them at room temperature for a few hours. You can also warm them in a microwave for a few seconds. Avoid overheating as this can dry out the cupcakes.
Nutrition
Serving: 1cupcake | Calories: 596kcal | Carbohydrates: 105g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 204mg | Potassium: 80mg | Fiber: 1g | Sugar: 80g | Vitamin A: 587IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
