Description
These Heavenly Lemon Cream Cheese Cupcakes are a delightful treat featuring a moist lemon-infused cake topped with a smooth and tangy cream cheese frosting. Perfectly balanced with fresh lemon juice and zest, these cupcakes bring a refreshing citrus flavor combined with the rich creaminess of the frosting, making them a perfect dessert for any occasion.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Lemon zest, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take a few minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure even incorporation. Then, stir in the vanilla extract.
- Incorporate Sour Cream and Lemon: Mix in the sour cream, fresh lemon juice, and lemon zest until everything is well combined, imparting a fresh citrus flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overmixing, which helps keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack.
- Prepare Cream Cheese Frosting: In a clean bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until the frosting is light and fluffy. Mix in vanilla extract and lemon juice for additional flavor.
- Frost and Garnish: Spread the cream cheese frosting generously over cooled cupcakes and garnish with freshly grated lemon zest for a bright, decorative touch.
Notes
- Make sure the butter, cream cheese, and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to avoid dense cupcakes.
- For extra lemon flavor, consider adding a small amount of lemon extract to the batter or frosting.
- Store frosted cupcakes in the refrigerator and allow them to come to room temperature before serving.
- These cupcakes can be frozen unfrosted for up to two months; thaw before frosting.
