Description
Delight in these zesty Lemon Cupcakes topped with a smooth and tangy Cream Cheese Frosting. Perfectly moist and bursting with fresh lemon flavor, these cupcakes are ideal for any occasion that calls for a refreshing citrus treat.
Ingredients
Scale
Cupcake Ingredients
- 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 Ingredients
- 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) 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 for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract, lemon zest, and lemon juice for fresh citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with sour cream (or yogurt) and milk, starting and ending with the dry. Mix gently to just combine, avoiding overmixing for tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake: Place in the oven and bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center.
- Cool: Allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make Frosting: Beat softened cream cheese and butter in a large bowl until smooth and creamy, ensuring no lumps remain.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating thoroughly after each addition to incorporate fully and achieve smooth consistency.
- Flavor Frosting: Stir in vanilla extract and lemon juice. Adjust lemon juice for desired tanginess. Add a splash of milk if frosting is too thick for easy spreading or piping.
- Adjust Consistency and Taste: For thicker frosting add more powdered sugar. A pinch of salt may be added to balance sweetness if preferred.
- Frost the Cupcakes: Once cupcakes are completely cool, generously spread or pipe the cream cheese frosting over the tops using a spatula or piping bag for a decorative finish.
- Garnish: Optionally, decorate with extra lemon zest or a small lemon slice for an elegant and fresh look.
- Serve and Enjoy: Present the cupcakes at room temperature and enjoy their delightful lemony flavor and creamy frosting.
Notes
- Do not overmix the batter to keep cupcakes tender and light.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Adjust lemon juice in frosting to control tanginess according to taste preference.
- Use fresh lemon zest and juice for the best flavor.
- Optional garnish enhances visual appeal and adds fresh lemon aroma.
