Description
These Lemon Cupcakes with Cream Cheese Frosting are a bright and tangy treat perfect for any occasion. Moist and fluffy cupcakes infused with fresh lemon zest and juice are topped with a smooth, creamy lemon-flavored cream cheese frosting. Easy to make and beautifully presented, these cupcakes balance sweetness and citrus flavor to delight your taste buds.
Ingredients
Scale
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
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 your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Line the Muffin Tin: Place cupcake liners into a 12-cup muffin tin to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition for even texture. Stir in vanilla extract, lemon zest, and lemon juice to infuse bright citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture with sour cream and milk to the wet ingredients in three batches, starting and ending with dry ingredients. Mix gently until just combined to avoid overdeveloping gluten.
- Fill Cupcake Liners: Evenly divide the batter into the liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let cupcakes cool in the tin for 5 minutes, then transfer onto a wire rack to cool completely before frosting to prevent melting.
- Make the Frosting: Beat together softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating well after each addition until the frosting is smooth.
- Flavor the Frosting: Stir in vanilla extract and fresh lemon juice; adjust lemon juice or add a splash of milk if frosting is too thick for spreading or piping.
- Adjust Consistency and Flavor: For thicker frosting, add more powdered sugar; optionally add a pinch of salt to balance sweetness.
- Frost the Cupcakes: Once cupcakes are fully cooled, spread or pipe the cream cheese frosting generously on top.
- Garnish: Optionally, decorate cupcakes with additional lemon zest or a small lemon slice for an elegant touch.
- Serve and Enjoy: Enjoy your lemon cupcakes at room temperature for the best flavor and texture.
Notes
- For a tangier frosting, increase the fresh lemon juice gradually to your taste preference.
- You can substitute sour cream with plain Greek yogurt for a slightly different texture and flavor.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
