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