Save on Pinterest

Lemon Cream Cupcakes

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    about 2-1/2 dozen


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream
  • 3 tablespoons butter, softened
  • 2-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1 to 2 tablespoons 2% milk
  • Additional lemon zest, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
  • Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts
1 cupcake: 244 calories, 11g fat (6g saturated fat), 48mg cholesterol, 178mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
    Sep 18, 2020

    Very hard and dry, even though I added blueberries. I added juice and zest from 2 lemons and it still had no lemon flavor. Tried not to overmix or overbake, but they were still very dry. You should try a different recipe, this is a waste. It has no flavor other than sugar. Even with 2 cups of sour cream (which seems excessive), this was not moist at all.

  • dicentra01
    Jul 24, 2020

    Bad! Had the consistency of heavy dry cornbread. The frosting was too sweet, tasted like lemonade. The cupcake outside had a crunch to it and I followed the recipe. Definitely wasn’t for me.

  • PageRD
    Jun 17, 2020

    These cupcakes have a nice light, lemony flavor that explodes when combined with the frosting. These are heavier cupcakes but I enjoyed the texture. I agree that you need to double the frosting, as I like a bit more frosting. These are great for beginners who want to try baking from scratch.

  • Googeegaga
    Oct 25, 2019

    My daughter loves to make these! They turn out great!

  • Catering
    Jan 3, 2019

    These cupcakes are moist and delicious. The only problem I had was with the frosting. I had to make two recipes of frosting to cover 2-1/2 dozen cupcakes. The next time I'm going to try a Lemon Cream Cheese Frosting just like zrmag1 did.

  • lm2011
    Nov 11, 2017

    Very light & moist cupcakes, not a strong lemon flavor.

  • Classymamaof2girls
    Jul 21, 2015

    This recipe is amazing! So easy to make. I'm using this to make cupcakes for my brother's wedding, I am also making chocolate cupcakes and am wondering if I can use this same recipe for the chocolate cupcakes? How would I do that? Please help... the wedding is august 8th

  • mrsmyers1
    Oct 28, 2014

    I only did the cake on this one and honestly used what I had. I didn't have fresh lemon so I used 1 1/4 tsp of lemon extract and the lemon taste was just right. I also used 1 cup of sour cream and 1/2 cup heavy whipping cream as that was all I had. And I use 3 tbs to 1 egg of olive oil mayonnaise instead of eggs. They tasted just like those lemon girl scout cookies. I put a butter cream icing on top. I will use this recipe with other flavors in the future!

  • foreverfarm1
    Aug 8, 2014

    These were not my kind of dessert but came out quite yummy - I thought they had a lot of lemon taste in them and will use this recipe again

  • NanZim
    Jan 4, 2014

    My husband really enjoyed these 'moist and lemony' muffins. I sprinkled them with yellow colored sugar.