Description
Lemon Cupcakes with Lemon Cream Cheese Frosting are a bright and refreshing treat that captures the essence of spring and summer in every bite. These cupcakes are incredibly moist, thanks to the addition of sour cream, and they are topped with a luscious lemon cream cheese frosting that adds a delightful tang. Perfect for birthdays, picnics, or just a sweet indulgence, these cupcakes are sure to impress your family and friends. Your dessert table will come alive with the zesty lemon flavor that keeps everyone coming back for more.
Ingredients
Scale
- 1/4 C unsalted butter (softened)
- 1/2 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract (optional)
- 2 Tb lemon juice
- Zest of 1 lemon
- 1/4 tsp salt
- 2 tsp baking powder
- 1 C all-purpose flour
- 1/3 C sour cream
- 3 Tb unsalted butter (softened)
- 1/4 C cream cheese (softened)
- 3 C powdered sugar
- 3 Tb lemon curd (room temperature)
Instructions
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- In a mixing bowl, cream softened butter and sugar until light and fluffy. Add egg, vanilla extract, lemon juice, and zest; mix well.
- Combine dry ingredients (flour, baking powder, salt) separately. Gradually add to the wet mixture, then fold in sour cream until just combined.
- Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For frosting: Beat together softened cream cheese and butter until smooth; gradually add powdered sugar and mix in lemon curd until desired consistency is reached.
- Frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 32g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg