Description
These Lemon Cupcakes are moist, fluffy, and bursting with fresh lemon flavor. Made with a tender crumb from a blend of sour cream, oil, and butter, they are perfectly balanced with a tangy, creamy cream cheese frosting. Ideal for springtime gatherings or any occasion needing a bright, citrusy treat.
Ingredients
Cupcake Batter
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream
- 1/3 cup whole milk
- 1 tbsp fresh lemon zest
- 1 1/2 tsp lemon extract
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp fresh lemon juice (optional)
Instructions
- Prepare Oven and Pans: Preheat your oven to 325°F (163°C). Line two 12-cup muffin pans with paper liners. Since the recipe yields more than 24 cupcakes, prepare additional liners for later batches.
- Cream Fats and Sugar: In a large mixing bowl, combine vegetable oil and room temperature butter. Beat on high speed for 2 minutes until well blended. Gradually add granulated sugar while continuing to beat on high for 4-5 minutes, until the mixture turns pale yellow and fluffy, indicating that air is incorporated.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Reduce the mixer speed to low. Slowly add the sifted all-purpose flour in two parts. Then add baking powder, salt, and baking soda. Mix gently to prevent over-beating, which could toughen the cupcakes.
- Add Wet Ingredients and Flavorings: Add sour cream, whole milk, fresh lemon zest, lemon extract, and vanilla extract. Scrape down the bowl and mix until just combined. Do not overmix to keep the cupcakes tender.
- Fill Muffin Pans and Bake: Evenly distribute the batter into the lined muffin cups, filling about three-quarters full. Place the pans on a baking sheet for stability and bake for 17 to 19 minutes or until a toothpick inserted into the center comes out clean and the tops feel set.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely at room temperature before frosting to avoid melting the frosting.
- Prepare Frosting: In a bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating to desired consistency. Mix in vanilla extract and optional lemon juice for added tang. Frost cupcakes as desired once cooled.
Notes
- Do not overmix the batter after adding the flour to ensure tender cupcakes.
- Ensure cupcakes are completely cool before applying frosting to prevent it from melting.
- If fresh lemon zest is unavailable, high-quality lemon extract will add good flavor but zest provides the best brightness.
- You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- For extra lemon flavor, add a teaspoon of lemon juice into the batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
