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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.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat oven to 350° degree Fahrenheit and line a muffin tin with cupcake liners and set aside.
2
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!
3
Add the flour, sugar, salt, baking power and baking soda to the sugar mixture and whisk together.
4
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.
cup fresh lemon juice1/3lemon juice2 Tablespoonlarge egg1
5
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.
6
Lemon Cream Cheese Frosting
cream cheese (softened)8 ounces
7
In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about ⏱️ 2 minutes.
cream cheese (softened)8 ounces
8
Add the vanilla, salt, lemon juice and lemon zest and beat again for ⏱️ 1 minute.
cup fresh lemon juice1/3lemon juice2 Tablespoon
9
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.
Nutrition Facts
calories
520 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
58 g
sodium Content
220 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
62 mg
carbohydrate Content
72 g
saturated Fat Content
17 g
unsaturated Fat Content
6 g
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