Lemon Cupcakes
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5 from 13 votes

Lemon Cupcakes

Light and lemony cupcakes with a lemon buttercream frosting.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Cuisine: American
Keyword: cupcake recipe, lemon, lemon cupcakes
Servings: 16 cupcakes
Calories: 370kcal
Author: Stef

Ingredients

Cupcake Ingredients

  • 1 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest zest from about 2 lemons
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil you can also use vegetable oil
  • 1 tablespoon vanilla extract use pure, not imitation
  • 2/3 cup whole milk room temperature

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar add more until it reaches your preferred consistency
  • 2 tablespoons lemon zest zest of about 2 lemons
  • 1/4 teaspoon salt

Instructions

Cupcake Instructions

  • Preheat oven to 350 F (175 C).
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt. and lemon zest.
  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Fill cupcake liners just over 1/2 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Frosting Instructions

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add lemon zest and salt and continue to beat for another minute. If desired, add more powdered sugar to make the buttercream frosting stiffer.
  • Pipe or spread onto cooled cupcakes.

Video

Notes

  • Be careful not to over-mix the batter.
  • Use room temperature ingredients - everything will mix together more smoothly that way.
  • Because everyone's oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of vanilla cupcakes. Read my FAQ on filling cupcake liners to learn how to do a test cupcake and why it's useful.

Nutrition

Calories: 370kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 163mg | Potassium: 83mg | Fiber: 1g | Sugar: 35g | Vitamin A: 520IU | Vitamin C: 1.9mg | Calcium: 44mg | Iron: 0.3mg