Lemon Cupcakes
Topped with strawberry buttercream, these Lemon Cupcakes are the perfect combination of sweet and tart, not to mention moist and tender. Enjoy these bright and flavorful cupcakes all spring and summer long!
Servings: 24 cupcakes
Ingredients
For the Cupcakes
- 2 cups all-purpose flour , spooned and leveled
- 1 3/4 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter , melted
- 1/4 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs , room temperature
- 1/2 cup sour cream , room temperature
- 1/4 cup buttermilk , room temperature
- 1/4 cup lemon juice , freshly squeezed
- zest of 2 lemons
For the Strawberry Buttercream
- 1 cup unsalted butter , softened
- 4 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 3 tablespoons pureed strawberries
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract (optional)
Instructions
- Preheat the oven to 375°F. Line 2, 12-slot muffin tin cups with cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda, set aside.
- In a large bowl, whisk together the melted butter, oil, and sugar. Add the eggs and whisk them in until combined. Add the sour cream, buttermilk, lemon juice, and lemon zest, whisk to combine.
- Add the dry ingredients to the wet and stir together until smooth with no dry patches or lumps.
- Divide the batter between the paper liners, 3 tablespoons of batter each.
- Bake for 5 minutes at 375°F, then lower the temperature to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes. Take the cupcakes out and place them on a wire rack to cool completely.
- While the cupcakes are cooling, make the strawberry buttercream. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth. Add the powdered sugar a little at a time followed by the salt, scraping down the sides as needed. Add the strawberry puree, vanilla extract, and strawberry extract (if using.) Stir it in until combined, scrape down the sides then turn the mixer on medium-high and whip for 3 minutes until light and fluffy.
- Frost the cupcakes, add any garnishes if using, and enjoy!
Nutrition
Calories: 277kcal | Carbohydrates: 39g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 145mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg