Lemon Cupcakes
Light, moist lemon cupcakes bursting with citrus flavor. This guide shares baking tips, moisture secrets, and variations for bakery-quality results at home.
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup buttermilk
- 1/2 tsp lemon extract optional
Frosting Options:
- Cream cheese frosting
- Lemon buttercream
- Vanilla Swiss meringue buttercream
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter, oil, and sugar with an electric mixer for 4-5 minutes until light and fluffy.
- Beat in eggs and egg yolk one at a time. Add lemon zest, juice, and lemon extract (if using).
- Mix in sour cream and buttermilk until combined.
- Gradually add dry ingredients and mix until just incorporated. Do not overmix.
- Divide batter evenly among liners (about 2/3 full).
- Bake for 16–18 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your preferred frosting once cupcakes are cool.
Notes
Fresh lemons yield the best flavor; avoid bottled juice.
For added lemon punch, increase zest or use a dash of lemon extract.
Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months.
Try variations like lemon-blueberry, lemon-lavender, or lemon-poppy seed.