Bright, zesty, and irresistibly tender! These lemon cupcakes are made with rich sour cream for extra moisture, and topped with a light, tangy lemon buttercream. Perfect for springtime gatherings or whenever you need a citrusy treat.

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Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, at room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 tbsp lemon zest (from about 1 lemon)

• 2 tbsp fresh lemon juice

• ½ cup (120g) sour cream

• 1 tsp vanilla extract

• Optional: 1–2 drops of lemon extract for an extra burst of lemon flavor

For the Lemon Buttercream (Optional):

• ½ cup (115g) unsalted butter, at room temperature

• 2 cups (240g) powdered sugar

• 1–2 tbsp fresh lemon juice (to taste)

• 1 tsp lemon zest

• A pinch of salt

• Optional: Yellow food coloring or lemon slices/zest for garnish

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and optional lemon extract until fully combined.

Step 5: Add Sour Cream and Dry Ingredients

Mix in the sour cream until smooth. Gradually add the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cupcakes dense.

Step 6: Bake

Evenly divide the batter among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Lemon Buttercream (Optional)

In a clean bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, then beat in the lemon juice, lemon zest, and a pinch of salt.
Continue beating until the frosting is light and fluffy. If desired, add a few drops of yellow food coloring for a bright finish.

Step 8: Frost and Decorate

Once the cupcakes are completely cooled, frost them using a piping bag or spatula. Garnish with lemon zest, a small lemon wedge, or edible decorations, if desired.

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Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let refrigerated cupcakes come to room temperature before serving for the best texture.