Today is the first official day of spring! It has been cloudy for approximately 92 days and there is an infectious disease keeping us indoors, but it can always get worse! Right?!? If there was ever a time to emotionally eat, it’s now. Just kidding. Kind of. Either way, baking is a great way to spend time during a quarantine and get kiddos in the kitchen with you. And what child doesn’t like a cupcake. Springtime always has me wanting fruity, citrusy flavors and these Lemon Cupcakes are the perfect spring time dessert.
Rose Gold Cupcake Liners / Cake Plate (similar)
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.
STEP 2: Add sugar, vegetable oil, eggs and vanilla to a large mixing bowl and beat until well combined.
STEP 3: Add lemon zest and sour cream and mix until well combined.
STEP 4: In a separate bowl, whisk together all-purpose flour, baking powder and salt.
STEP 5: Add half of the flour mixture to the wet ingredients and mix until just combined.
STEP 6: Add lemon juice and half of the buttermilk and mix until just combined.
STEP 7: Repeat with remaining flour mixture and buttermilk and mix until just combined. Make sure to scrape down bowl to make sure all ingredients are mixed in.
STEP 8: Divide batter into muffin cups to about 2/3 full.
STEP 9: Bake cupcakes for 15 minutes or until toothpick inserted comes out clean.
Wilton Muffin Pan / Gold Cooling Rack
STEP 10: Allow to cool on a wire rack before frosting.
FROSTING RECIPE:
STEP 11: Make the frosting by beating shortening and butter together until light and fluffy. Side note: You can use 2 sticks of butter instead of butter and shortening if you desire. I wanted a white frosting, so I used shortening. Totally up to you.
STEP 12: Add lemon juice and zest to butter mixture and mix to combine.
STEP 13: Slowly add powdered sugar, 1 cup at a time, and beat until the frosting is light and fluffy and a good piping consistency. Add lemon juice or heavy cream is frosting gets too thick.
Rose Gold Cupcake Liners / Cake Plate (similar)
Gold Cooling Rack / Rose Gold Cupcake Liners / Lemon Juicer
Gold Cooling Rack / Rose Gold Cupcake Liners / Lemon Juicer
Rose Gold Cupcake Liners / Cake Plate (similar)
If you are looking for more springtime treats, check out the following:
Key Lime Pie Ice Cream
Mini Lemon Tarts
Blueberry & Cream Cookies
Mini Orange Creamsicle Cupcakes
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Lemon Cupcakes with Lemon Frosting
Ingredients
Cupcakes
- 2 cups sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2-3 lemons for zest and 1/4 cup juice
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
Lemon Frosting
- 1/2 cup shortening
- 1/2 cup butter
- 2 tablespoons lemon juice
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
- Add sugar, vegetable oil, eggs and vanilla to a large mixing bowl and beat until well combined.
- Add lemon zest of 2 lemons and sour cream and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking powder and salt.
- Add half of the flour mixture to the wet ingredients and mix until just combined.
- Add lemon juice and half of the buttermilk and mix until just combined.
- Repeat with remaining flour mixture and buttermilk and mix until just combined. Scrape down bowl to incorporate all ingredients.
- Divide batter into muffin cups to about 2/3 full.
- Bake cupcakes for 15 minutes or until toothpick inserted comes out clean.
- Allow to cool on a wire rack before frosting.
- Make the frosting by beating shortening and butter together until light and fluffy.
- Add lemon juice and zest to butter mixture and beat to combine.
- Slowly add powdered sugar, 1 cup at a time, and beat until the frosting is light and fluffy.
- Frost cupcakes and serve!