Ingredients
For the Cupcakes
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs
- ¼ cup whole milk
- ¼ cup sour cream
- 2 tsp freshly grated lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
For the Frosting
- 2 tbsp unsalted butter, at room temperature
- ¼ cup cream cheese, at room temperature
- 1 tsp lemon zest
- 1 ½ tsp lemon juice
- ½ tsp vanilla extract
- 1 ½ cups confectioner sugar
Instructions
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners. This ensures even baking and prevents sticking. Preparing your pan first helps you move quickly once the batter is ready, which is important for maintaining the texture of the batter.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent and ensures consistent rise across all cupcakes. Set this mixture aside for later use.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3 to 5 minutes. The mixture should become pale and airy. This step is crucial because it incorporates air into the batter, which contributes to a soft cupcake texture.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition. This helps the batter emulsify properly, preventing curdling and ensuring a smooth consistency. Scrape down the sides of the bowl as needed.
5. Add Flavor Components
Mix in the lemon zest, lemon juice, and vanilla extract. The zest is especially important because it carries the strongest lemon flavor. Combining it at this stage allows the oils to distribute evenly throughout the batter.
6. Incorporate Dairy Ingredients
Add the milk and sour cream to the mixture and blend until smooth. The sour cream adds richness and moisture, while the milk helps loosen the batter to the perfect consistency.
7. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing, as this can lead to dense cupcakes instead of light and fluffy ones.
8. Fill the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
9. Bake to Perfection
Place the tray in the preheated oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cupcakes to sink.
10. Cool Completely
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Let them cool completely before frosting, as warm cupcakes will melt the frosting.
11. Prepare the Frosting
In a bowl, beat together the butter and cream cheese until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, mixing until well combined.
12. Add the Sugar
Gradually add the confectioner sugar and continue mixing until the frosting becomes smooth and fluffy. Adjust consistency if needed by adding a little more sugar for thickness or a few drops of lemon juice for a softer texture.
13. Frost the Cupcakes
Once the cupcakes are fully cooled, frost them using a spatula or piping bag. You can keep it simple or create decorative swirls depending on your preference.
- Prep Time: 20 Mins
- Cook Time: 20 Mins