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A plate full of frosted lemon cupcakes decorated with lemon wedges and zest
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5 from 13 votes

Lemon Cupcakes Recipe

These Lemon Cupcakes are tender cupcakes that are fluffy, zingy, sweet, moist and coated in the sugary frosting of your choice!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Calories: 519kcal
Author: Jocelyn Delk Adams

Ingredients

For the Cake

  • 2/3 cup vegetable oil
  • 1/3 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 3/4 cups all purpose flour sifted
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup sour cream
  • 1/3 cup whole milk
  • 1 tbsp fresh lemon zest
  • 1 1/2 tsp lemon extract
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
  • In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
  • Lastly, add sour cream, milk, lemon zest, lemon and vanilla extracts, scrape down sides and mix until just combined and turn off mixer.
  • Evenly pour batter into prepared muffin pan liners, filling three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely to room temperature before adding any frosting.

Notes

How to Store

  • Room Temp: Keep your lemon cupcakes covered overnight using an overturned bowl or cupcake keeper. They will stay soft until the next day.
  • Fridge: Pop them in an airtight container and refrigerate for up to 3 days. Let them come back to room temp before serving so they taste fresh again.
  • Freezer: If they're unfrosted, wrap each one tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before frosting and serving.

Nutrition

Calories: 519kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 229mg | Potassium: 113mg | Fiber: 1g | Sugar: 44g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg