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These Lemon Cupcakes with Lemon Cream Cheese Frosting are so light and fluffy!
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5 from 8 votes

Lemon Cupcakes Recipe

Light and fluffy lemon cupcakes with lemon cream cheese frosting. These classic cupcakes are perfect for spring and summer!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 1 dozen
Calories: 4558kcal
Author: Andrea

Ingredients

  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 egg
  • 2 egg whites
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher sea salt
  • 1/2 cup full fat sour cream or Greek yogurt plain, vanilla or lemon
  • 2 tbsp lemon juice
  • 1 cup fresh fruit- optional small blueberries, diced strawberries, etc

For the Frosting

  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 tbsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp kosher sea salt
  • 3 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 (8 oz) block original cream cheese

Instructions

  • Preheat the oven to 350 degrees. Line a muffin pan with paper liners, 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 flours, baking powder, baking soda, and salt.
  • In a small bowl whisk together the lemon juice and sour cream.
  • With 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 batter evenly into the prepared pan.
  • Place in 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 in color. 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, using the paddle attachment cream the butter, lemon zest, vanilla and salt for 2 minutes or until light and fluffy. With 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 refrigerator to chill for at least 15 minutes or until 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.

Nutrition

Calories: 4558kcal | Carbohydrates: 652g | Protein: 29g | Fat: 213g | Saturated Fat: 131g | Cholesterol: 712mg | Sodium: 3960mg | Potassium: 1140mg | Fiber: 6g | Sugar: 566g | Vitamin A: 6627IU | Vitamin C: 124mg | Calcium: 459mg | Iron: 3mg