Lemon Cupcakes

• servings: 14 servings
• active time: 20 minutes
• total time: 37 minutes

Ingredients

1 2/3 cup all-purpose flour (213g)

1 cup granulated sugar (200g)

2 tbsp lemon zest (zest of two lemons)

1/4 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp kosher salt

3/4 cup unsalted butter (170g, melted)

2 eggs (room temperature)

1/2 cup sour cream (120mL, room temperature)

1/4 cup whole milk (60mL, warm)

1/4 cup lemon juice (60mL)

1 cup butter (226g)

4 ½ cups powdered sugar (540g)

1/4 tsp salt

1/4 cup lemon juice

2 tbsp lemon zest

Directions

For the Cupcakes:

Preheat oven to 375F. Line the cupcake tin with papers.

Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.

Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more.

Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.

For the Buttercream:

Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.

Scrape the bowl down and pour In the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.

Nutrition

• Serving Size: 1 cupcake
• Calories: 394 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Cholesterol: 89 mg
• Sodium: 242 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 1 g
• Total Sugars: 43 g
• Protein: 3 g