Description
Lemon Cupcakes with Lemon Cream Cheese Frosting offer a delightful burst of citrus flavor, making them the ultimate spring and summer treat. These moist cupcakes are infused with fresh lemon juice and zest, then topped with a rich, creamy lemon curd frosting that perfectly complements their light texture. Whether for a birthday celebration, picnic, or casual gathering, these cupcakes will impress your guests and brighten any occasion. With simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Enjoy the refreshing taste of lemon in every bite!
Ingredients
Scale
- 1/4 C unsalted butter (softened)
- 1/2 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract (optional)
- 2 Tb lemon juice
- Zest of 1 lemon
- 1/4 tsp salt
- 2 tsp baking powder
- 1 C all purpose flour
- 1/3 C sour cream
- 3 Tb unsalted butter (softened)
- 1/4 C cream cheese (softened)
- 3 C powdered sugar
- 3 Tb lemon curd (room temperature)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together softened butter and sugar until fluffy. Add egg, vanilla extract, lemon juice, and zest; mix well.
- Combine salt, baking powder, and flour; gradually incorporate into the wet mixture followed by sour cream until just combined.
- Fill cupcake liners evenly with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes on a wire rack before frosting.
- For the frosting, beat softened cream cheese and butter until smooth; gradually add powdered sugar and lemon curd until desired consistency is reached.
- Frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 205
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg