Peachy the Magazine

Lemon Cupcakes

Featured in our Summer 2021 Food + Entertaining article, Upscale Picnic, these easy lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon buttercream that’s a lemon-lover’s dream!

Lemon Cupcakes
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Lemon Cupcakes

Course: Dessert
Servings

14

servings


These easy lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon buttercream that’s a lemon-lover’s dream!

Ingredients

  • For the cupcakes:

  • 1 2/3 cups all-purpose flour

  • 1 cup granulated sugar

  • 2 tablespoons lemon zest (zest of two lemons)

  • ¼ teaspoon baking soda

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted butter, melted

  • 2 eggs, room temperature

  • ½ cup sour cream, room temperature

  • ¼ cup whole milk, warm

  • ¼ cup lemon juice

  • For the buttercream:

  • 1 cup butter

  • 4 ½ cups powdered sugar

  • ¼ teaspoon salt

  • ¼ cup lemon juice

  • 2 tablespoons lemon zest

Directions

  • To make the cupcakes:
  • Preheat oven to 375 degrees. Line the cupcake tin with papers.
  • Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow in color.
  • Sift the flour, baking soda, baking powder, and salt into a large bowl then whisk together and set aside.
  • Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but if things clump up after mixing then just microwave the bowl for 30 seconds and mix again.
  • Add the wet mixture to the dry mixture and mix until just combined. Fill cupcake papers about ¾ the way up. Bake for 5 minutes at 375 degrees then reduce temperature to 350 degrees and bake another 10 to 12 minutes, or until springy to the touch. Allow to cool before frosting.
  • To make the buttercream:
  • Cream the butter, salt, and zest for a few minutes, then sift in the powdered sugar one cup at a time, mixing after each addition.
  • Scrape down the bowl, then add the lemon juice while mixing on low. Scrape down once more and mix until smooth.
  • Transfer buttercream to a piping bag and decorate the cooled cupcakes.

Notes

  • Recipe from John Kanell, Preppy Kitchen
  • If your frosting is runny, add more powdered sugar one a cup at a time until the frosting thickens.
  • Give your frosting a mix before using for best results.
  • Always use fresh lemon juice. Bottled really will not taste the same.
  • You can substitute whole milk yogurt for the sour cream, if desired.
  • If you’re using lemon zest for garnish, then add just before serving. It will dry out fairly quickly.