Lemon Sour Cream Cupcakes

Short description

These Lemon Sour Cream Cupcakes are delightfully moist, fluffy, and bursting with fresh lemon flavor. Made with real lemon zest and tangy sour cream, they’re topped with your favorite frosting or glaze for a bright, crowd-pleasing treat. Perfect for spring, showers, or anytime you’re craving citrusy sweetness.

Why You’ll Love This Recipe

Bursting with citrus flavor from both lemon juice and zest
Incredibly moist texture thanks to the sour cream
Easy to prepare and perfect for beginner bakers
Versatile with a variety of frostings or fruit fillings
A fresh and vibrant dessert for any occasion

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice
½ cup (120g) sour cream
1 teaspoon vanilla extract

Optional Frosting (Lemon Buttercream or Cream Cheese):

½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1–2 tablespoons lemon juice
1 teaspoon lemon zest

directions

Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Add eggs & flavor: Beat in the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla extract.
Add sour cream & dry ingredients: Mix in the sour cream. Gradually add the dry ingredients, mixing just until combined.
Bake: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & frost: Allow cupcakes to cool completely before frosting with lemon buttercream or cream cheese frosting.

Servings and timing

Yield: 12 cupcakes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add glaze: Drizzle with a lemon glaze instead of frosting for a lighter finish.
Fruit-filled: Fill centers with lemon curd or raspberry jam before frosting.
Herbal twist: Add a pinch of chopped fresh thyme or rosemary for an earthy note.
Frosting variety: Try vanilla buttercream or a whipped cream topping.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 3 days.
Refrigerate if using cream cheese frosting—bring to room temperature before serving.
Freeze unfrosted cupcakes for up to 2 months. Thaw and frost as desired.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute and will still keep the cupcakes moist.

What type of lemon juice is best?

Freshly squeezed lemon juice provides the best flavor. Bottled can be used in a pinch but may taste more acidic.

Can I make this recipe into a cake?

Yes, bake in an 8-inch round or square pan and adjust the baking time to 25–30 minutes.

How can I tell when the cupcakes are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

Can I add poppy seeds?

Absolutely! Add 1–2 teaspoons of poppy seeds for a lemon-poppy twist.

How do I zest a lemon properly?

Use a fine microplane grater and avoid the white pith underneath, which is bitter.

Do these cupcakes freeze well?

Yes, unfrosted cupcakes freeze beautifully. Wrap tightly and freeze for up to 2 months.

What frosting pairs best?

Lemon buttercream and cream cheese frosting both complement the tangy lemon flavor perfectly.

Can I make mini cupcakes?

Yes, reduce baking time to 10–12 minutes and check for doneness with a toothpick.

How do I make lemon glaze?

Mix 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled cupcakes.

Conclusion

These Lemon Sour Cream Cupcakes are a refreshing and reliable dessert option that combine bright citrus flavor with soft, tender texture. Whether topped with tangy frosting or a simple glaze, they’re an easy cupcake recipe that’s sure to please any crowd. Ideal for lemon dessert lovers and perfect for any occasion.

[tasty-recipe id=”15843″]