Lemon Cupcakes
The AMAZING sweet and zesty flavors of these Lemon Cupcakes will have you hooked! Fresh lemon adds a pinch of summer to a classic, decadent treat.
Foto: The Recipe CriticIngredients
- ¾ cups granulated sugar
- 1 ½ Tablespoon lemon zest
- 1 ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 cup sour cream
- 1/3 cup fresh lemon juice
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ Tablespoon lemon zest
- 2 Tablespoon lemon juice
- 4 ½ -5 ½ cups powdered sugar
Steps
Preheat oven to 350° degree Fahrenheit and line a muffin tin with cupcake liners and set aside.
In a medium bowl, use a fork to mix the sugar with the lemon zest. This will release the oils in the zest and help get your cupcakes full of lemon flavor!
Add the flour, sugar, salt, baking power and baking soda to the sugar mixture and whisk together.
In another bowl whisk the sour cream, lemon juice, vegetable oil, egg and vanilla together. Add the dry ingredients to the wet and gently mix until just combined.
Scoop evenly into prepared muffin pan. Bake for 16-18 minutes, until the top of the cupcakes spring back when lightly pressed or a toothpick comes out clean. Cool in the muffin pan for 10 minutes or so and then remove cupcakes from the pan and allow to cool completely.
In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes.
Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute.
Add 4 ½ cups of powdered sugar and mix on low until the sugar is mostly absorbed by the wet ingredients. Scrape down the sides and bottom of the bowl and then beat again on medium high until smooth and fluffy. If the frosting is not as stiff as you would like it, add the remaining cup of powdered sugar and beat again until smooth and stiff.
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