Lucious Lemon Cupcakes

Desiree Cleveland-Campos


The cake alone has a soft lemon taste. Its not too sweet not too tart. I have a Lemon Butter Cream Frosting recipe you can use with this too. It gives it a huge lemon/sugar punch.

I made these for my daughters 6th birthday and they were a huge hit. You can replace the lemon with any other citrus flavor!

★★★★★ 3 votes
24-30 Cupcakes
30 Min
30 Min


1 c
butter softened
2 c
3 large
4 tsp
lemon zest, grated
4 Tbsp
fresh lemon juice
1 tsp
pure vanilla extract
3 1/2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
2 c
sour cream


1In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar.
2Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick).
3Fill greased or paper-lined muffin cups 3/4 full with batter.
4Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely. makes 24-30 cupcakes

About this Recipe

Course/Dish: Cakes
Hashtags: #cupcake, #lemon