Homemade Lemon Cream Cupcakes

 

Ingredients:

For the lemon cupcakes:

- 1 1/2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, softened

- 3/4 cup granulated sugar

- 2 large eggs

- 1/4 cup fresh lemon juice

- 1 tablespoon lemon zest

- 1/2 cup sour cream

- 1/4 cup milk

- 1 teaspoon vanilla extract

For the lemon cream frosting:

- 1 cup unsalted butter, softened

- 3 1/2 cups powdered sugar

- 2 tablespoons fresh lemon juice

- 1 teaspoon lemon zest

- 1–2 tablespoons heavy cream (as needed)

- Pinch of salt

Directions:

1. Preheat oven to 350°F (175°C) and line a 12-cup

muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking

powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar together until

light and fluffy.

4. Add eggs one at a time, then mix in lemon juice, zest,

vanilla extract, and sour cream.

5. Add dry ingredients in two batches, alternating with the

milk. Mix just until combined.

6. Divide the batter evenly among the cupcake liners,

filling each about 2/3 full.

7. Bake for 18–20 minutes, or until a toothpick inserted

into the center comes out clean. Let cool completely.

8. For the frosting, beat butter until creamy. Add

powdered sugar gradually, then mix in lemon juice, zest,

salt, and enough heavy cream to reach desired

consistency.

9. Pipe or spread the frosting onto cooled cupcakes and

garnish with extra lemon zest for a bright, citrusy finish.

Prep Time: 20 minutes | Cooking Time: 20 minutes |

Total Time: 40 minutes

Kcal: 310 kcal | Servings: 12 cupcakes