Lemon Cupcakes
These moist fluffy and ZINGY lemon cupcakes with a perfect and easy lemon buttercream are sure to please! CourseDessert
- Prep time
- 20 min
- Cook time
- 17 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cup all-purpose flour ( 213g)
- 1 cup granulated sugar (200g)
- 2 tbsp lemon zest ( zest of two lemons)
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter (170g, melted)
- 2 eggs ( room temperature)
- 1/2 cup sour cream (120mL, room temperature)
- 1/4 cup whole milk (60mL, warm)
- 1/4 cup lemon juice ( 60mL)
- 1 cup butter (226g)
- 4.5 cups powdered sugar ( 540g)
- 1/4 tsp salt
- 1/4 cup lemon juice
- 2 tbsp lemon zest
Instructions
- 1
For the Cupcakes:
- 2
Preheat oven to 375F. Line the cupcake tin with papers.
- 3
Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.
- 4
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
- 5
Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more.
- 6
Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.
- 7
For the Buttercream:
- 8
Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.
- 9
Scrape the bowl down and pour In the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.