2010 Jun 27

Lemon Cupcakes

Posted in baking, dessert

These lemon cupcakes were a nice refreshing change to the usual cupcake flavors I bake. The cake was soft and moist and the sweet tangy frosting was so addicting. I must admit I was a little sad when the last cupcake was gone. I could not get enough of these cupcakes! Next time, I’m definitely making the whole recipe instead of halving it.

Lemon Cupcake

Lemon Cupcakes
(adapted from allrecipes.com)
makes about 24 cupcakes


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • zest of 2 medium lemons
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream


  • 4 tablespoons butter, softened
  • 4 1/2 cups powdered sugar
  • 4 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • zest of 1 medium lemon
  • 2 tablespoons milk
  1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well.
  2. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
  3. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
  4. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes.

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