Description
These light and fluffy Lemon Cupcakes with Cream Cheese Frosting are the perfect treat for any occasion! The tangy lemon flavor in the cupcakes pairs wonderfully with the rich and creamy cream cheese frosting. A delightful combination that’s both refreshing and indulgent!
Ingredients
Scale
For the Lemon 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
For the 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 the oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream (or yogurt) and milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition.
- Stir in the vanilla extract and lemon juice. Taste and adjust the lemon juice to your preference. If the frosting is too thick, add a tiny bit more lemon juice or a splash of milk to reach your desired consistency.
- If you prefer a thicker frosting, add more powdered sugar. Add a pinch of salt if you’d like to balance the sweetness.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, spread the cream cheese frosting generously over the tops using a spatula or pipe it on using a piping bag.
- Garnish with additional lemon zest or a small slice of lemon, if desired.
- Serve and Enjoy:
- Serve the cupcakes at room temperature. Enjoy!
Notes
- Make Ahead: You can make the cupcakes and frosting ahead of time. Store the cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the fridge for up to 3 days.
- Flavor Variations: Add a little lemon extract or even a touch of poppy seeds to the batter for extra lemon flavor and texture.
- For Extra Moisture: The sour cream (or yogurt) adds moisture to the cupcakes, keeping them soft and tender.
- Freezing Tip: You can freeze the unfrosted cupcakes for up to 3 months. Just allow them to cool completely before wrapping them tightly and freezing.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg