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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the Eggs and Flavorings:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine the Wet and Dry Ingredients:
Alternately add the dry ingredients and the sour cream and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fill the Cupcake Liners:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Cupcakes:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Lemon Frosting:
While the cupcakes cool, make the frosting by beating the softened butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, and mix until smooth. Stir in the lemon zest and lemon juice, then add heavy cream as needed to achieve a smooth, spreadable consistency.
Frost the Cupcakes:
Once the cupcakes have cooled completely, spread or pipe the lemon frosting onto each cupcake.
Serve:
Garnish with extra lemon zest or a thin slice of lemon if desired. Enjoy these light, moist, and refreshing lemon cupcakes!
Serving and Storage Tips:
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