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Ultimate Zesty Lemon Cupcakes with Lemon Cream Cheese Frosting

Three moist lemon cupcakes topped with swirls of pale yellow and white frosting, sitting on a light surface.
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Bake moist and flavorful lemon cupcakes from scratch using fresh lemon zest and juice, topped with a bright lemon cream cheese frosting. This is the best lemon cupcake recipe for a summer dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. In a separate small bowl, whisk together the milk and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Mix in the lemon juice and lemon zest until the frosting is light and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting onto each cupcake.

Notes

  • For an intense lemon flavor, use fresh lemon juice and zest only; avoid bottled juice.
  • To achieve light and airy cupcakes, make sure your butter, eggs, milk, and sour cream are at room temperature before mixing.
  • If you want a lemon drizzle effect, poke small holes in the warm cupcakes and pour a simple lemon syrup over them before frosting.

Nutrition

Find it online: https://juliameal.com/lemon-cupcakes-ultimate-zesty-recipe/