Description
These Lemon Cupcakes are a delightful treat featuring a moist, tangy lemon-flavored cake topped with a creamy, zesty lemon buttercream frosting. Perfect for spring gatherings, birthdays, or any time you crave a refreshing citrus dessert, these cupcakes blend the brightness of fresh lemon zest and juice with a rich, buttery sweetness.
Ingredients
For the Cupcakes
- 2 cups (380g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 3 large eggs, at room temperature
- 2 lemons, zested and juiced
- 1 teaspoon (5ml) lemon extract or pure vanilla extract
- 1/2 cup (118ml) sour cream, at room temperature
- 2 1/2 cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- 1/4 cup (59ml) lemon juice (from the zested lemons)
- 1 cup (236ml) buttermilk, at room temperature
For the Frosting
- 1 1/2 cups (339g) unsalted butter, cold
- 5 cups (650g) powdered sugar
- 1 lemon, zested
- 1 teaspoon (5g) lemon extract
- 1 tablespoon (15ml) buttermilk, cold
- 1 tablespoon (15ml) heavy whipping cream, cold
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated, scraping down the sides as necessary. Then add lemon zest and sour cream and continue beating until smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Add dry and liquid alternately: Add half of the dry ingredients to the wet mixture, mixing until just beginning to combine. Then add half of the liquid ingredients (buttermilk and lemon juice). Repeat with remaining dry and liquid, mixing gently and scraping the bowl to ensure even incorporation without overmixing.
- Fill and bake cupcakes: Using a large cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake at 350°F for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare frosting - whip butter: Cut cold unsalted butter into pieces and place in a mixing bowl. Using a paddle attachment, whip the butter for 5-7 minutes, scraping the bowl occasionally until it becomes light in color and fluffy.
- Add powdered sugar and flavor: Add 2 cups of powdered sugar to whipped butter and mix on low speed until combined. Add lemon extract and lemon zest, then beat at medium-high speed for about 60 seconds to incorporate flavor smoothly.
- Continue adding sugar and buttermilk: Add 2 more cups of powdered sugar along with the cold buttermilk. Mix on low speed until the sugar is incorporated, then increase speed to medium-high and beat for 1-2 minutes to aerate the frosting.
- Add remaining sugar and cream: Add the last 1 cup of powdered sugar and heavy whipping cream. Beat on low speed until ingredients begin to combine, then increase to medium-high speed and whip for 2-3 minutes to create a light, fluffy frosting.
- Frost and decorate: Using a piping bag fitted with a large open star tip, frost the cooled cupcakes. Garnish with lemon slices or fresh berries for an attractive finishing touch.
Notes
- Ensure all wet ingredients are at room temperature to help the batter mix evenly.
- Do not overfill cupcake liners to prevent spilling during baking.
- Test cupcakes for doneness around 15 minutes to avoid overbaking and dryness.
- Cold butter and cream in the frosting help achieve a stable and fluffy buttercream.
- For storage, keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come back to room temperature before serving for best flavor and texture.
