Lemon Cupcakes with Lemon Buttercream
Lemon Cupcakes
Soft lemon cupcakes brushed with a light lemon syrup and finished with creamy lemon buttercream for a bright, tender dessert.
These lemon cupcakes are designed to taste clearly of lemon without becoming sharp or heavy. Fresh zest goes into the batter, juice brightens a quick syrup, and the buttercream gets just enough lemon to balance the sweetness. The result is a soft, sunny cupcake with a fine crumb and a clean citrus finish.
The batter follows a simple creaming method, which gives the cupcakes lift and tenderness when the butter and sugar are beaten well before the eggs and dry ingredients are added. Sour cream keeps the crumb moist, while a small amount of milk loosens the batter so it bakes evenly in standard cupcake liners.
Brushing the warm cupcakes with lemon syrup is a small step that makes the flavor feel polished. It adds moisture, carries lemon into the center of each cake, and helps the cupcakes stay fresh for another day. Let the cakes cool completely before frosting so the buttercream stays smooth and holds its shape.
Serve these cupcakes for birthdays, spring brunches, showers, or any meal that needs a bright dessert. They are finished with a straightforward lemon buttercream, but a curl of lemon zest or a few yellow sprinkles can make them feel bakery-ready without changing the recipe.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
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2
Whisk the flour, baking powder, and salt in a bowl until evenly combined.
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3
Beat the softened butter and sugar in a separate bowl for 2 to 3 minutes, until pale and fluffy.
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4
Beat in the eggs one at a time, then mix in the lemon zest and vanilla until the batter looks smooth.
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5
Add the flour mixture in two additions, alternating with the sour cream and milk, and mix just until no dry streaks remain.
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6
Divide the batter among the liners, filling each about two-thirds full, and bake for 18 to 20 minutes, until the tops spring back and a toothpick comes out clean.
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7
Warm the lemon juice and sugar for the syrup until the sugar dissolves, then brush it over the hot cupcakes and let them cool completely.
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8
Beat the frosting butter until creamy, add the powdered sugar gradually, then beat in the lemon juice and zest until fluffy before piping or spreading onto the cooled cupcakes.
Ingredients
- All-Purpose Flour:1 1/2 cups
- Baking Powder:1 1/2 tsp
- Fine Salt:1/4 tsp
- Unsalted Butter, softened:1/2 cup
- Granulated Sugar:3/4 cup
- Large Eggs:2
- Fresh Lemon Zest:1 tbsp
- Vanilla Extract:1 tsp
- Sour Cream:1/2 cup
- Whole Milk:1/4 cup
- Fresh Lemon Juice for syrup:3 tbsp
- Granulated Sugar for syrup:2 tbsp
- Unsalted Butter, softened for frosting:1/2 cup
- Powdered Sugar:2 1/2 cups
- Fresh Lemon Juice for frosting:2 tbsp
- Fresh Lemon Zest for frosting:1 tsp
Tips & Notes
- Use room-temperature butter, eggs, sour cream, and milk so the batter blends smoothly.
- Mix the batter only until combined after the flour is added to keep the cupcakes tender.
- For a stronger lemon flavor, rub the lemon zest into the granulated sugar with your fingertips before creaming it with the butter.
- Store frosted cupcakes in an airtight container at cool room temperature for 1 day or refrigerate for up to 3 days.
