If you are looking for a bright, zesty treat that feels like sunshine in every bite, this Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe is exactly what you need. These cupcakes are wonderfully soft and moist with a perfect balance of tart lemon flavor complemented by a luscious, creamy lemon-infused cream cheese frosting. Whether you’re baking for a special occasion or just to brighten your day, this recipe is sure to become a favorite treat everyone will rave about.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by baking with citrus—these simple ingredients come together effortlessly, each playing a crucial role in creating the perfect texture, flavor, and tangy brightness that define this delightful dessert.
- 1/4 cup unsalted butter (softened): Provides creamy richness and moisture to the cupcakes.
- 1/2 cup granulated sugar: Sweetens and helps create a tender crumb.
- 1 large egg: Binds ingredients and adds structure.
- 1/2 teaspoon vanilla extract: Enhances flavor depth and balances lemon notes.
- 1/4 teaspoon lemon extract (optional): Boosts the lemon flavor for extra zing.
- 2 tablespoons lemon juice: Delivers fresh, bright citrus tang.
- Zest of 1 lemon: Concentrated lemon oils add intense aroma and flavor.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 teaspoons baking powder: Leavens the cupcakes ensuring a light, fluffy texture.
- 1 cup all-purpose flour: Provides structure.
- 1/3 cup sour cream: Adds moisture and a slight tang for tenderness.
- 3 tablespoons unsalted butter (softened), for frosting: Creates creamy richness in the frosting.
- 1/4 cup cream cheese (softened): Adds tanginess and silky smoothness to frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 3 tablespoons lemon curd (room temperature): Intensifies the lemon flavor and adds lusciousness to frosting.
How to Make Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This step is crucial because having your oven ready ensures even rising, and the liners prevent sticking, making cleanup easy and keeping your cupcakes perfectly shaped.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and sugar until the mixture turns light and fluffy. This step incorporates air into the batter, making your cupcakes wonderfully light. Then, add the egg, vanilla extract, lemon juice, and lemon zest, mixing everything well to blend their bright, fragrant flavors evenly.
Step 3: Combine Dry Ingredients and Mix
Whisk together the salt, baking powder, and all-purpose flour in a separate bowl. Gradually add these dry ingredients into the wet mixture, taking care not to overmix, which keeps the cupcakes tender. Finally, fold in the sour cream gently—it adds just the right amount of moisture and a subtle tang that makes the cupcakes scrumptiously soft.
Step 4: Fill Liners and Bake
Spoon the batter evenly into each cupcake liner, filling about two-thirds full to allow space for rising. Pop them in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Baking at the right temperature and time is key to achieving that moist texture without dryness.
Step 5: Cool Cupcakes
Once baked, transfer your cupcakes to a wire rack to cool completely. This cooling period is vital; frosting warm cupcakes can cause it to melt or slide off, and you want a smooth, beautiful coating.
Step 6: Prepare the Frosting
For the frosting, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and the lemon curd while beating until the frosting reaches your desired consistency. The lemon curd adds an irresistible burst of citrus sweetness that takes this frosting to the next level.
Step 7: Frost Your Cupcakes
With cupcakes fully cooled, frost them generously with your lemon cream cheese frosting. You can pipe it on for a professional look or spread it with a knife for a rustic charm. Either way, this is the step where your cupcakes really come alive with flavor and style.
How to Serve Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
Garnishes
For a final touch, consider garnishing your Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe with thin lemon slices, small edible flowers, or a sprinkle of lemon zest. These little additions elevate the presentation and reinforce the fresh lemon theme in every bite.
Side Dishes
Pair your lemon cupcakes with light and refreshing accompaniments like herbal tea, a citrus-infused sparkling water, or a small bowl of fresh berries. This contrast complements the cupcakes’ sweet and tangy flavor perfectly without overpowering their delicate taste.
Creative Ways to Present
If serving at a party or special gathering, consider arranging these cupcakes on a tiered dessert stand or placing them in cute cupcake wrappers that pop with color or pattern. Adding small flags or decorative picks can also add a personal touch that delights your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the lemon cream cheese frosting fresh and safe. They’ll happily stay moist and tasty for up to 3 days when chilled properly.
Freezing
You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. Thaw completely before frosting to preserve texture and flavor.
Reheating
For the best experience, allow refrigerated or thawed cupcakes to come to room temperature before serving. Avoid microwaving as this can melt the frosting and change the texture of the cake.
FAQs
Can I use lemon zest from bottled lemon instead of fresh lemon?
Fresh lemon zest is preferred because it contains natural oils and vibrant flavor that bottled zest often lacks. The brightness of fresh zest makes a noticeable difference in the final taste.
What can I substitute for sour cream in this recipe?
You can use plain Greek yogurt or buttermilk as a substitute; both provide a similar tang and moisture that keep the cupcakes tender and flavorful.
Is it necessary to chill the cupcakes before frosting?
Yes, cooling completely is important. Frosting warm cupcakes can cause it to melt and slide off, so patience pays off with a neat, beautiful finish.
Can I make this recipe dairy-free?
With some adjustments, yes. Substitute the butter and cream cheese with dairy-free alternatives like vegan margarine and dairy-free cream cheese. Make sure to select a lemon curd without dairy for the frosting.
How do I make the frosting less sweet?
Reduce the powdered sugar slightly and add a bit more lemon curd for tanginess. Adjust slowly until you reach a balanced taste you enjoy without losing frosting structure.
Final Thoughts
This Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe is a delightful way to brighten up any day or celebration with the fresh taste of lemon and the smooth decadence of cream cheese frosting. Give it a try—you just might find this recipe becomes your go-to for a truly unforgettable sweet treat.
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Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Cupcakes with Lemon Cream Cheese Frosting are a delightful treat featuring moist, tangy lemon-flavored cupcakes topped with a rich and creamy lemon-infused frosting. Perfect for spring gatherings or any occasion that calls for a bright, citrusy dessert.
Ingredients
Cupcakes
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- 1/3 cup sour cream
Lemon Cream Cheese Frosting
- 3 tablespoons unsalted butter (softened)
- 1/4 cup cream cheese (softened)
- 3 cups powdered sugar
- 3 tablespoons lemon curd (room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy cupcake removal and clean baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and well combined, which helps create a light texture.
- Add Flavorings and Egg: Add the egg, vanilla extract, lemon juice, and lemon zest to the butter-sugar mixture. Mix well to incorporate all the flavors evenly throughout the batter.
- Combine Dry Ingredients and Mix: In a separate bowl, combine salt, baking powder, and all-purpose flour. Gradually add this dry mixture into the wet ingredients, followed by the sour cream, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Liners and Bake: Evenly fill the cupcake liners with the batter. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely. This prevents the frosting from melting when applied.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then mix in the lemon curd until the frosting reaches your desired consistency and flavor balance.
- Frost Cupcakes: Once cooled, frost the cupcakes generously with the lemon cream cheese frosting. Decorate as desired and serve.
Notes
- For a stronger lemon flavor, increase lemon zest or add a bit more lemon juice to the batter.
- If lemon extract is not available, you can omit it or use additional vanilla extract for flavor complexity.
- Ensure all ingredients like butter and cream cheese are softened to room temperature for smooth mixing.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for best taste.
