Lemon Cupcakes with Lemon Cream Cheese Frosting
Servings
12cupcakes
Servings
12cupcakes
Ingredients
For the cupcakes
For the frosting
Instructions
For the cupcakes
  1. Preheat oven to 350F and line muffin pan with 12 cupcakes liners.
  2. In a medium-sized bowl, whisk together the flour, corn starch, baking powder and salt.
  3. In the bowl of a standing mixer, beat the butter and sugar until smooth and creamy. Add sour cream, milk, eggs, vanilla, lemon juice and lemon zest. Mix until combined. Scrape down the sides of the bowl as needed and mix for about 15 more seconds. Gradually mix in the dry ingredients until fully incorporated, but don’t over mix.
  4. Fill cupcake liners about 3/4 of the way full with batter. Bake for about 18 minutes, until the top feels bouncy and is slightly golden brown. Cool for a few minutes in the pan then transfer to cooling rack.
For the frosting
  1. Once the cupcakes are cool, beat the cream cheese and butter in the bowl of a standing mixer until light and fluffy. Add lemon juice, zest and vanilla, then mix until combined. Gradually add confectioner’s sugar and mix until fully incorporated. Beat for an addition minute on high, until smooth and fluffy. Add more powdered sugar or a little bit of milk until you reach the desired consistency.
  2. To decorate the cupcakes, transfer frosting into a piping bag fitted with the star attachment. You can also sprinkle them with some lemon zest for even more flavor.