lemon cupcakes

A moist, lemon cupcake that will knock your socks off!

Servings: 24

  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 whole eggs, room temperature
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour milk
  • 1 whole lemon, juiced
  • 1/2 whole lemon, zest
  • 1/4 cup hot water
  • 2 Tablespoon all-purpose flour, heaping
  • 1 cup all-purpose flour


*Note quantity sizes and baking times differ based on what size cupcake you decide to make. Details below.

Preheat oven to 350 degrees.

Line cupcake tins with paper cupcake wrappers. I made 2 dozen mini’s and 9 regular size cupcakes.

Add butter, sugar, and eggs to a large mixing bowl. Mix until creamy. Add remaining ingredients and mix thoroughly and until batter appears fluffy.

Spoon batter to each paper liner; filling each cup about 2/3 full.

Bake mini’s for approximately 10 minutes, and regular sized cupcakes for approximately 16 minutes.

Allow cupcakes to cool completely before removing them from tins. Once cupcakes are completely cool; frost with your favorite icing. I made a vanilla buttercream icing and used a clear vanilla extract to obtain a pure white icing.

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