Perfect Lemon Cupcakes

This cupcake recipe, Perfect Lemon Cupcakes, leans on baking powder, baking soda and salt. It makes 12 -15 cupcakes and takes about 38 minutes.

• Yield 12 -15 cupcakes
• Ready in 38 minutes
• Prep 20 minutes
• Cook 18 minutes

Ingredients

Cupcakes

• 1 ¾ cups ( 249 g ) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup ( 113 g ) butter , softened
• ¾ cup ( 159 g ) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 egg yolk
• 1 cup ( 227 g ) sour cream
• 2 teaspoons finely grated lemon zest/peel , from about 2 lemons

Lemon Frosting

• 3 tablespoons ( 42 g ) butter , softened
• 2 cups ( 228 g ) powdered sugar
• 2 tablespoons lemon juice , use the lemons you zested for the cupcakes
• ½ teaspoon vanilla extract
• Milk , as needed
• 1 teaspoon finely grated lemon zest/peel
• Freshly grated lemon zest for garnish , if desired

Instructions

1. Preheat the oven to 350 degree F. Line about 15 muffin cups with paper liners and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the granulated sugar and vanilla; beat until well mixed. Add the egg and egg yolk and mix well. Add the 1/3 of the flour mixture and mix. Add 1/2 of the sour cream and mix again. Add another 1/3 of the flour mixture, stirring until combined. Add the final 1/2 cup of the sour cream and after mixing, add the final 1/3 of the flour. Mix just until combined. Stir in the 2 teaspoons lemon zest. The batter will have a thick consistency.
4. Spoon about 1/4 cup of the batter into each prepared muffin cup filling between 1/2 and 2/3 full. Bake the cupcakes for 16-18 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
5. For the frosting, in a medium bowl, beat the butter, powdered sugar and lemon juice together until light and fluffy, about 1-2 minutes with an electric mixer (stand mixer or handheld). Mix in the vanilla and add 1-2 teaspoons of milk to adjust the consistency, if necessary. It should be creamy and spreadable. Stir in the 1 teaspoon lemon zest. Dollop a tablespoon or two of the frosting on each cupcake and spread until smooth. Top with a few sprinkles of fresh lemon zest, if desired.

Let the center settle before you cut it, or the slices will slump.