How to Make Lemon Cupcakes
Preheat oven to 375F. Add the sugar and zest to a food processor and pulse until the sugar is light yellow in color and the zest has been all broken up. This really infuses the sugar with a lot of flavor from the oil in the zest but you can skip this step and add the zest to the wet ingredients later on.
In a medium bowl add the sour cream, melted butter, eggs, milk, sugar and lemon juice then whisk together and set aside.
Sift the flour, salt, baking soda, and baking powder together in a large bowl then whisk together.
Pour the wet mixture into the dry then mix until just combined.
Add cupcake papers to your muffin tin and fill about 3/4 the way up. I like to use an ice cream scoop with a trigger to fill the papers but you can also just spoon the mixture in. Bake at 375 for 5 minutes then reduce temperature to 350F and bake another 12 minutes or until the cupcakes are springy to the touch. 6. While the cupcakes bake it’s time to mix up some delicious buttercream. Add the butter, salt, and zest to the bowl of your stand mixer fitted with a paddle attachment and beat for a few minutes. You want to rough up the zest a bit so it releases the oil inside.
Sift in the powdered sugar in a few batches, beat until combined then scrape the bowl down. Drizzle in the lemon juice while mixing on low then increase speed to medium and beat until smooth. Scrape down one last time then beat again.
Once the cupcakes are cool they’re ready to decorate! You can use a star tip to pipe an easy swirl on, you can spoon on a rustic dollop or you can pipe little buttercream lemon wedges on! For the wedges start by piping a circle of buttercream on top. Use a large round tip or just snip the tip off a piping bag then use an offset spatula or small knife to smooth the top.
Use a large petal tip like a 128 to pipe a half circle with yellow buttercream.
Finish your wedge with some white accents for the pith. Use a small round tip or again just snip the tip off of a piping bag.
These homemade lemon cupcakes are so magically moist, zingy and wonderful. You will LOVE this recipe, even if you’re not a huge lemon fan.
Pro Tips for this recipe
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If your frosting is runny then add more powdered sugar a cup at a time until the consistency thickens up. Give your frosting a mix before using for the best results. NEVER use bottled lemon juice! It really will not taste the same. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. If you’re using lemon zest for garnish then add just before serving. It will dry out fairly quickly. Room temperature ingredients are always the best. If your wet mixture clumps up after mixing then pop the bowl in the microwave for thirty seconds them mix together once more.
How Long Will These Cupcakes Keep For?
These cupcakes are fine overnight if left covered. You can refrigerate them for three days but they should come to room temperature before eating. Butter-based cake needs to warm up a bit. If unfrosted you can wrap and freeze the cupcakes for up to two months.
Can I make these without a food processor?
Sure! I like processing the sugar with the zest but you can just mince the zest and mush it up with the sugar in a bag or just mince the zest and toss it in with the wet ingredients. Either way it will be delicious!
What Can You Fill These Cupcakes With?
Lemon Curd! Remove the center of the cupcakes with a cupcake corer, small knife, or spoon. Fill with lemon curd then place the cake cap back on and frost. Lemon curd is SO easy to make and just plain delicious. I highly encourage giving this recipe a try. If you love this recipe try these out!Lemon CakeLemon CurdLemon CookiesCarrot Cake CupcakesLemon Meringue Pie Recipe If you’ve tried this Lemon Cupcake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
