![\"Lemon](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-43.jpg\")
<\/figure><\/div>\n\n\n\nI use my tried-and-true vanilla cupcakes<\/a> as a starting point for this recipe. I load the batter up with lemon zest and give the cupcakes a big swirl of lemon buttercream frosting<\/a> to really get the bright lemon flavor to shine through.<\/p>\n\n\n\n\n\n There are a few ingredients that set these cupcakes apart:<\/p>\n\n\n\n Preheat your oven to 350 F before beginning.<\/p>\n\n\n\n Start by mixing your dry ingredients (including lemon zest) with the butter. The result should be a sandy texture, not super smooth.<\/p>\n\n\n\n In a separate bowl, mix the sour cream, oil, vanilla extract, and eggs.<\/p>\n\n\n\n Next, mix the wet ingredients into the dry ones.<\/p>\n\n\n\n You want to make sure to mix just until combined so that you don’t overwork the gluten and end up with gummy cupcakes<\/em>.<\/p>\n\n\n\n Finally, add milk to the batter to thin it out and mix until just combined. Thinning out the batter is important for light and airy cupcakes. If you prefer dense cupcakes, use less milk.<\/p>\n\n\n\n Fill the cupcake liners halfway full. If you overfill the liners, the cupcakes may not dome correctly. If you have any doubt as to whether you’ve filled them correctly, I recommend that you bake a test cupcake<\/a>.<\/p>\n\n\n\n As soon as the cupcakes come out of the oven, remove them from the cupcake tins. If they sit in the tins, they will continue to cook.<\/p>\n\n\n\n Once they are cool, frost with lemon buttercream frosting.<\/p>\n\n\n\n Lemon buttercream frosting<\/a> is my first choice – it pairs perfectly. Raspberry frosting<\/a> and strawberry cream cheese frosting<\/a> also go really well. If you want to stick with lemon, I also recommend lemon cream cheese frosting<\/a> or marshmallow frosting<\/a> to turn them into a version of my lemon meringue cupcakes<\/a>! Frosted cupcakes can be kept at room temperature for three days, refrigerated for up to a week (bring to room temperature before serving), or frozen in an airtight container for up to three months. If you’re adding sprinkles, make sure you put them on after returning the cupcakes to room temperature – they have a tendency to melt into the frosting in the refrigerator and discolor it.<\/strong><\/p>
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<\/div>\n\n\n\nIngredients<\/h2>\n\n\n\n
![\"Zesting](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2019\/06\/Lemon-Cupcakes-01.jpg\")
<\/a><\/figure><\/div>\n\n\n\nHow It’s Made<\/h2>\n\n\n\n
![\"Adding](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-02.jpg\")
<\/figure><\/div>\n\n\n\n![\"\"](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-08.jpg\")
<\/a><\/figure><\/div>\n\n\n\n![\"\"](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-10.jpg\")
<\/a><\/figure><\/div>\n\n\n\n![\"Lemon](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-11.jpg\")
<\/figure><\/div>\n\n\n\n![\"Lemon](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-16.jpg\")
<\/figure><\/div>\n\n\n\n![\"Several](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2019\/06\/Lemon-Buttercream-Frosting-11.jpg\")
<\/figure><\/div>\n\n\n\nExpert Tips and FAQs<\/h2>\n\n\n\n
![\"Decorating](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-35.jpg\")
<\/figure><\/div>\n\n\n\n![\"Myles](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-34.jpg\")
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Related Recipes<\/h2>\n\n\n\n
![\"Lemon](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2015\/03\/Lemon-Cupcakes-45-150x150.jpg\")
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