Moist and Fluffy Lemon Cupcakes with Lemon Cream Cheese Frosting
These Lemon Cupcakes are soft, fluffy, and full of bright citrus flavor from fresh lemon juice and zest. The creamy lemon cream cheese frosting adds the perfect tangy-sweet finish, making them a refreshing treat for any occasion.
Servings 18
Calories 422kcal
Ingredients
Cupcakes
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs room temp
- ⅓ cup sour cream room temp
- 1 tablespoon vanilla
- 1 ½ tablespoons lemon zest
- ⅓ cup lemon juice
- ½ cup milk
Frosting
- ½ cup butter room temp
- 1 teaspoon lemon zest
- 12 ounces cream cheese room temp
- ⅛ teaspoon salt
- 6 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
Cupcakes
- Preheat oven to 350º. Line 15 muffin tins with paper liners.
- In a medium sized bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine milk and lemon juice. Set aside.
- With an electric mixer, beat the butter and sugar together until smooth and creamy, 2-3 minutes. Add eggs one at a time, beating after each. Add Vanilla.
- Add sour cream and lemon zest and beat until smooth. Alternate add the dry ingredients with the milk mixture, beating just until combined. Use an ice cream scoop to scoop the batter into the muffin pan, filling about two thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool before frosting.
Frosting
- With an electric mixer, cream the butter and cream cheese until smooth and creamy. Add lemon zest and salt and beat until incorporated. Gradually add powdered sugar. Add 2 tablespoons lemon juice and beat until light and fluffy. If it is too runny, add more powdered sugar. Refrigerate for a few minutes if piping.
Notes
This makes enough frosting to frost 15-18 cupcakes or a cake with two 9 inch layers.
