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Spring Lemon Cupcakes Recipe

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Prep Time: 25 Minutes

Cook Time: 17 min

Total Time: 42 minutes

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Credit: Michelle Le @dietandfries

Ingredients

Cupcakes

 

  • 1 C. granulated sugar
  • 2 Tbsp. lemon zest
  • 1/2 C. sour cream
  • 3/4 C. unsalted butter, melted
  • 2 eggs
  • 1/4 C. whole milk
  • 1/4 C. lemon juice
  • 1 2/3 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda

Buttercream

  • 1 C. butter
  • 1/4 tsp. salt
  • 2 Tbsp. lemon zest
  • 1/4 C. lemon juice
  • 4 1/2 C. powdered sugar

Directions

  1. Preheat oven at 375°F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.
  2. In a medium bowl add sour cream, melted butter, eggs, milk, sugar, lemon juice. Whisk together then set aside.
  3. In a large bowl, sift the flour, salt, baking powder and baking soda whisk all together.
  4. Pour the wet mixture into the dry mix.
  5. Add cupcake papers to your baking muffin pan. Fill 3/4 full.  Bake at 375°F for 5 min then reduce temperature to 350°F and bake for 12 minutes.
  6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.
  7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.
  8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

Spring Lemon Cupcakes Recipe

IMG_0605

Prep Time: 25 Minutes

Cook Time: 17 min

Total Time: 42 minutes

Ingredients

Cupcakes

 

  • 1 C. granulated sugar
  • 2 Tbsp. lemon zest
  • 1/2 C. sour cream
  • 3/4 C. unsalted butter, melted
  • 2 eggs
  • 1/4 C. whole milk
  • 1/4 C. lemon juice
  • 1 2/3 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda

Buttercream

  • 1 C. butter
  • 1/4 tsp. salt
  • 2 Tbsp. lemon zest
  • 1/4 C. lemon juice
  • 4 1/2 C. powdered sugar

Directions

  1. Preheat oven at 375°F. While the oven is preheating, add sugar and lemon zest to a food processor & pulse until the sugar turns into a light yellow color & the zest has been broken up.
  2. In a medium bowl add sour cream, melted butter, eggs, milk, sugar, lemon juice. Whisk together then set aside.
  3. In a large bowl, sift the flour, salt, baking powder and baking soda whisk all together.
  4. Pour the wet mixture into the dry mix.
  5. Add cupcake papers to your baking muffin pan. Fill 3/4 full.  Bake at 375°F for 5 min then reduce temperature to 350°F and bake for 12 minutes.
  6. While the cupcakes are baking, lets start our buttercream . You’ll need to add butter, salt and zest to a bowl. Use a paddle attachment and rough it up a bit so the zest can release the oil inside.
  7. Sift in the powdered sugar in a few batches. Drizzle lemon juice while mixing on low then increase the speed to medium. Beat until smooth. Scrape down and then beat again.
  8. Let the cupcakes cool down. Once its cool you can start decorating. Start piping a circle of buttercream on top. Then top with lemon zest.

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