Description
These Lemon Cupcakes with Cream Cheese Frosting are a delightful treat featuring a moist, tangy lemon-flavored cake topped with a rich and creamy lemon-infused cream cheese frosting. Perfect for celebrations or a sweet everyday indulgence, these cupcakes balance the bright freshness of lemons with the smooth sweetness of the frosting.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp fresh lemon juice (to taste)
- A pinch of salt (optional)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) to ensure it is hot enough for even baking.
- Line the Muffin Tin: Place cupcake liners into a 12-cup muffin tin to prevent sticking and ease removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the sour cream (or yogurt) with milk to the wet ingredients in three batches, starting and ending with the dry ingredients. Mix gently until just combined, avoiding overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting will not melt.
- Make Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar in 1-cup increments, beating after each addition until the frosting is smooth and fluffy.
- Flavor the Frosting: Stir in the vanilla extract and fresh lemon juice, tasting and adjusting the lemon juice for your preferred tanginess. If the frosting is too thick, add a splash of milk or more lemon juice to adjust consistency.
- Adjust Frosting Thickness: For a thicker frosting, add more powdered sugar as needed. Optionally, add a pinch of salt to balance the sweetness.
- Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting generously over each cupcake.
- Garnish: Decorate the frosted cupcakes with additional lemon zest or small lemon slices for an extra touch of citrus and visual appeal.
- Serve and Enjoy: Serve the cupcakes at room temperature and enjoy their fresh lemon flavor and creamy frosting.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use fresh lemons for the best lemon flavor in both the batter and frosting.
- You can substitute sour cream with plain yogurt for a slightly lighter texture.
- If you prefer a less tangy frosting, reduce the lemon juice or skip the optional salt.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
