A light and fluffy summertime dessert, these cupcakes make a delicious end to any meal.

Total time: 1 h 25 m

Yield: 36 cupcakes

Ingredients:

Cupcakes:

  • 1 cup (8 oz.) salted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1  cup (12 oz.) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz. sour cream
  • 1 tablespoon lemon zestt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract

Frosting:

  • 2 cups chilled heavy cream
  • 3/4 cup confectioners’ sugar
  • 1 1/2 tablespoons fresh lemon juice

Directions:

Cupcakes: 

  • Preheat oven to 350°F.
  • Beat 1 cup of butter until creamy. Gradually add granulated sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition just until combined.
  • Mix together flour, baking powder, baking soda, and salt.
  • Add flour mixture to butter mixture alternating with the sour cream, beginning and ending with flour mixture. Stir in the lemon zest, lemon juice, and vanilla.
  • Prepare three 12-cup standard-size muffin pans; spoon 1/4 cup batter into each baking cup.
  • Bake in preheated oven until a wooden pick comes out clean, about 20-23 minutes. Remove from pans to wire racks and let cool completely before frosting.

Frosting:

  • Beat the cream in a chilled bowl on low until it begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition. Increase mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate any leftovers.