Fresh Lemon Cupcakes
Updated: Sep 2
Christine Vienna
Ingredients
1 ⅔ cups Cake flour
1 cup Granulated sugar
1 ½ tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
2 tbsp Fresh lemon zest
¾ cup Salted butter (room temperature)
2 Large eggs
½ cup Full-fat sour cream (room temperature)
¼ cup Whole milk (room temperature)
¼ cup Fresh lemon juice
Instructions
1. Preheat your oven to 350°F and line a cupcake tin with paper liners.
2. Place the granulated sugar and fresh lemon zest into a large mixing bowl.
3. Use your fingertips to rub the lemon zest into the sugar until the sugar is fragrant and looks like wet sand.
4. Add the room temperature butter to the lemon sugar and cream them together until the mixture is light and fluffy.
5. Beat in the eggs one at a time, followed by the fresh lemon juice.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk or sour cream, beginning and ending with the flour mixture.
8. Mix until just combined, being careful not to overwork the batter.
9. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cupcakes to cool in the tin for five minutes before transferring them to a wire rack to cool completely.
Lemon Cream Cheese Frosting
Christine Vienna Bakes
Prep time: 15 mins | Yield: Frosts 12 to 15 cupcakes
Ingredients
8 oz Cream cheese (full-fat, room temperature)
1 cup Salted butter (room temperature)
4 1/2 cups Confectioner’s sugar
2 Tbsp Fresh lemon juice
1/8 tsp salt
1 tbsp Lemon zest (for garnish, optional)
Instructions
1. In a large bowl, beat the room-temperature cream cheese, salt and salted butter together until the mixture is smooth and completely free of lumps.
2. Gradually add the confectioner’s sugar one cup at a time, mixing on low speed until combined to avoid a "sugar cloud."
3. Pour in the fresh lemon juice and beat on medium-high speed for about 2 minutes until the frosting is light, fluffy, and holds its shape.
4. Pipe on cooled cupcakes.
5. If using, sprinkle the lemon zest on top of your frosted cupcakes.
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