Bright, tangy, and irresistibly sweet, these Lemon Cupcakes with Lemon Frosting are a delightful treat for any occasion. With their light and fluffy texture, refreshing lemon flavor, and a swirl of creamy lemon frosting, these cupcakes are a burst of sunshine in every bite. Perfect for a celebration or a simple afternoon pick-me-up, they’re sure to bring a smile to your face.
What Makes These Lemon Cupcakes Special
The magic of these Lemon Cupcakes lies in their perfect balance of tart and sweet. The cupcakes are infused with fresh lemon zest and juice, giving them a vibrant, citrusy flavor. The lemon frosting, made with butter, powdered sugar, and more fresh lemon juice, adds a creamy, tangy finish that complements the cupcakes beautifully. They’re light, refreshing, and full of zesty goodness.
A Refreshing Treat for Any Time
Picture this: It’s a sunny afternoon, and you’ve just baked a batch of Lemon Cupcakes. The kitchen is filled with the refreshing scent of lemon, and as you take a bite, the light, fluffy cake and creamy frosting create a moment of pure joy. The bright, citrusy flavor is both uplifting and satisfying, making these cupcakes a perfect treat for any time of day.
Perfect for Any Occasion
Whether you’re hosting a party, celebrating a special event, or simply craving a sweet treat, these Lemon Cupcakes with Lemon Frosting are a great choice. They’re easy to make, visually appealing, and always a hit with both kids and adults. Serve them with a cup of tea or a glass of sparkling water for a refreshing combination.
Ingredient Notes
All-Purpose Flour: Forms the base for soft, fluffy cupcakes with a tender crumb.
Baking Powder & Baking Soda: Work together to create a light, airy texture.
Fine Sea Salt: Enhances the flavors and balances the sweetness.
Butter (Softened): Adds richness and a soft, buttery texture.
Granulated Sugar: Provides sweetness and helps create a tender, moist cupcake.
Sour Cream: Adds moisture and a subtle tang, keeping the cupcakes soft.
Whole Milk: Enhances the smoothness and richness of the batter.
Lemon Juice: Infuses bright citrus flavor while keeping the cupcakes tender.
Lemon Zest: Intensifies the lemony taste for a fresh, vibrant finish.
Eggs: Help bind the ingredients and contribute to a light, fluffy texture.
Pure Vanilla Extract: Balances the tart lemon flavor with warmth and depth.
Serving Suggestions
Enjoy your Lemon Cupcakes with:
- A cup of hot or iced tea to complement the citrus flavors.
- A side of fresh berries for a burst of color and additional freshness.
- A light dusting of powdered sugar for an elegant touch.
- A garnish of lemon zest or small lemon slices for a beautiful presentation.
Tips for Baking Perfection
- Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Don’t overmix the batter: Overmixing can make the cupcakes dense; mix just until combined.
- Fill the cupcake liners evenly: This ensures even baking and uniform cupcakes.
- Let the cupcakes cool completely before frosting: This prevents the frosting from melting.
- Pipe the frosting in a swirl pattern: This adds a professional and attractive look to the cupcakes.
A Citrus Delight Worth Sharing
These Lemon Cupcakes with Lemon Frosting are a celebration of all things bright and citrusy. With their refreshing flavor, light texture, and creamy frosting, they’re sure to become a favorite treat. One bite, and you’ll understand why these cupcakes are perfect for any occasion.
Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup butter softened
- 1 cup granulated sugar
- ¼ cup sour cream
- ¼ cup whole milk
- ⅓ cup lemon juice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 2 eggs
Instructions
- Get that oven ready! Preheat it to 375°F (190°C). Line two standard muffin pans with cupcake liners and give them a quick spritz of cooking spray to prevent sticking. Set aside.
- Mix the dry stuff. In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set it aside for later.
- Cream it up! In a large bowl (or the bowl of a stand mixer), beat the butter and sugar together for about a minute until light and fluffy.
- Add the good stuff. Crack in the eggs, pour in the vanilla, and beat for another minute.
- Time for the tangy twist! Stir in the sour cream, milk, and lemon juice until everything is well combined.
- Bring it all together. Gently fold in the dry ingredients and lemon zest, stirring until the batter is smooth and ready to go.
- Fill ’em up. Scoop about ¼ cup of batter into each cupcake liner.
- Bake to perfection. Pop them into the oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool down. Let the cupcakes sit in the pan on a wire rack for 10 minutes. Then, transfer them directly onto the wire rack to cool completely.
- Frost and enjoy! Once cooled, spread on some delicious lemon buttercream, serve, and watch them disappear!
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