Extra Moist Lemon Cupcakes
Brighten up your dessert table with these Extra Moist Lemon Cupcakes, a perfect balance of citrusy zest and rich, creamy indulgence. Featuring a tangy combination of fresh lemon juice and zest both in the batter and the velvety cream cheese frosting, these cupcakes are irresistibly light yet decadently moist thanks to the addition of sour cream and melted butter. The batter comes together quickly with simple pantry staples, making it an easy-to-follow recipe suitable for any occasion. Topped with a luscious lemon-infused frosting, each bite delivers a burst of fresh, sunny flavor. Perfect for spring gatherings, summer picnics, or a midweek treat, these lemon cupcakes are sure to impress. Garnish with a sprinkle of lemon zest or a slice of lemon for an elegant finishing touch that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (melted and cooled)
- 0.5 cups sour cream
- 0.25 cups whole milk
- 2 large eggs (room temperature)
- 2 tablespoons lemon zest
- 0.25 cups freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 4 ounces softened cream cheese
- 0.25 cups unsalted butter (softened, for frosting)
- 1.5 tablespoons freshly squeezed lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
- 0.5 teaspoons pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, whisk the melted butter and granulated sugar until smooth and well combined.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Whisk in the sour cream, milk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, gently folding with a rubber spatula until the batter is just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting by beating the softened cream cheese and butter together in a large bowl until smooth and fluffy.
Gradually add the powdered sugar, beating well after each addition, until the frosting is creamy.
Mix in the lemon juice, lemon zest, and vanilla extract, and beat until fully combined.
Once the cupcakes have completely cooled, use a piping bag or a knife to frost the tops with the lemon cream cheese frosting.
Optionally, garnish the cupcakes with a sprinkle of additional lemon zest or a small slice of lemon for decoration.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 38.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
