Ultimate Lemon Cupcake (Light, Moist And Delicious!

Name: Ultimate Lemon Cupcake (Light, Moist And Delicious!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (room temp but not too soft); 2 cups white sugar; 3 large eggs; 3/4 cup sour cream; 2 cups all-purpose flour; 2 tsp baking soda; 1/2 tsp salt; 1/2 cup freshly squeezed lemon juice; 6 Tbsp lemon zest, about 6 whole lemons (careful not to include the white part); 1/2 cup water; 2 oz. or 60 grams white chocolate (quick melting)

Servings: persons

1/2 cup butter (room temp but not too soft)
2 cups white sugar
3 large eggs
3/4 cup sour cream
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup freshly squeezed lemon juice
6 Tbsp lemon zest, about 6 whole lemons (careful not to include the white part)
1/2 cup water
2 oz. or 60 grams white chocolate (quick melting)

1
Preheat oven to 350F and place paper cups on three 12-cup muffin tins.
2
LEMON WATER: In a small pot, prepare a mixture of water, lemon juice and lemon zest. Bring it to a boil. As soon as it boils, remove from the fire and drop the white chocolate into the hot lemon water. Mix with a spoon until all of the chocolate has dissolved. Set aside.
3
FLOUR MIXTURE: Whisk together the flour, baking soda and salt. Get another bowl and split this flour mix into two parts. Set both aside.
4
BUTTER MIXTURE: In a large bowl, cream the butter and sugar until light. Beat the eggs in one at a time then add the sour cream. mix well in low-medium speed just until well blended. Do not over mix.
5
CUPCAKE BATTER: Add the butter mixture into one of the flour mixtures and mix in low to medium speed until flour almost disappears. Gently add the second half of the flour mixture and until well incorporated. Do not over mix. Add the lemon water mixture into this batter and mix in low speed for about 30 seconds. You will notice that the batter will get frothy, don't worry! Let the batter sit for about 1-2 minutes so it settles down a bit. Hand mix the batter with a spatula before pouring it equally into the 28 baking cups. DO NOT over fill. I find it best to use a funnel when pouring the batter in the cups (I personally prefer the Wilton Easy-Pour Funnel).
6
Bake for 15-20 minutes or until the cupcake springs back a bit when gently pressed. You can also use a cake tester.
7
Let cool before gently removing them from the baking tray. This is a flat top cupcake so do not expect a dome on top. Frost with your favorite lemon frosting but MAKE SURE to cool your cupcakes before frosting them.
8
SIT DOWN, TAKE A BITE and remember your favorite childhood summer! :)

1096

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter (room temp but not too soft), 2 cups white sugar, 3 large eggs, 3/4 cup sour cream, and more.

Yes, Ultimate Lemon Cupcake (Light, Moist And Delicious!) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ultimate Lemon Cupcake (Light, Moist And Delicious!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions