Lemon Cupcakes with Lemon Buttercream Frosting

If making a cake sounds a little intimating to you, try to make these cupcakes. They look as lovely and taste as yummy as the lemon cake.

Ingredients (12 regular-sized cupcakes):
Lemon Cake
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
Lemon Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon lemon zest
3 tablespoons lemon juice
1 or 2 yellow food coloring paste
1 tablespoon sprinkles of your choice

Preheat oven to 350F. Grease a muffin tin or line with muffin liners.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream, lemon zest, juice and coloring paste, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream and garnish with sprinkles.


  1. The frosting… WHACK. The cake… WHACK. Worst cupcakes I have EVER made! If all else fails, add cornstarch to your frosting so it doesn’t look like BARF!Whoever made this recipe is an AMATEUR! And trust me, I know my cupcakes! Watch out cupcake lovers, this recipe will ruin the beauty of the baking experience!

    1. I’ve never agreed more! Such a bad experience. My children are throwing a fit over the disgusting icing! Now we have to start all over ! :/

  2. I haven’t made the cake yet, but the frosting is delightful! It has a bright, lemony flavor and smooth, creamy texture. It’s not gritty like most American buttercreams and it pipes nicely. Thank you!

  3. Thanks for the very delicious recipe! I have been searching and baking all summer and I need not search any longer. Very moist, delicious and lemony.

    1. Hi Steph, yes you can! Depends on the size of your cake, you will have to adjust the baking time. :)

  4. Your buttercream looks absolutely divine. None of those bubble you see in most BC recipes. Looks very creamy. I’d like to use your lemon BC recipe for a wedding next month. Problem is where I live the weather is quite hot right now. Your BC looks quite stiff but I would like to confirm.

    1. Hi, Jel, thanks for your kind words. When I prepare for a hot afternoon event, I would refrigerate my cupcakes, and display them an hour before the event starts. Normally I try to avoid display them under direct sunlight. Hope it helps.

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