Irresistible Lemon Cupcakes With Fluffy Lemon Buttercream
Bake bright, moist lemon cupcakes with real zest and a creamy lemon buttercream frosting. This lemon cupcakes recipe tastes fresh, soft, and bakery style.
Ingredients
For the Lemon Cupcakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1/3 cup sour cream
For the Lemon Buttercream Frosting
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 to 2 tablespoons heavy cream or milk
Instructions
For the Lemon Cupcakes
- Heat the oven to 350 F and line a cupcake pan with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy in a second bowl.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Add the dry mix and milk in turns, mixing just until combined.
- Fold in sour cream until the batter looks smooth.
- Fill each liner about two thirds full.
- Bake until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool in the pan briefly, then move cupcakes to a rack and cool fully.
For the Lemon Buttercream Frosting
- Beat butter until smooth and creamy.
- Add powdered sugar in batches and beat until thick.
- Add lemon zest, lemon juice, vanilla, and salt, then beat until fluffy.
- Add cream a little at a time until the frosting pipes easily.
- Pipe or spread frosting onto completely cooled cupcakes.