Lemon Sour Cream Cupcakes
Lemon Sour Cream Cupcakes are a delightful treat that combines the bright, zesty flavor of lemons with the creamy richness of sour cream. These cupcakes are soft, moist, and bursting with citrus goodness, making them perfect for any occasion. Whether you’re hosting a gathering or just want a sweet treat at home, these cupcakes are sure to please everyone!
Why make this recipe?
These cupcakes stand out for their unique flavor profile and tender texture. The addition of sour cream not only adds richness but also keeps the cupcakes moist. Plus, the hint of lemon zest gives them a refreshing lift. They’re easy to make and offer a great way to impress your friends and family with your baking skills. 🍋🧁
How to prepare Lemon Sour Cream Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour 🌾
- 1 tsp baking powder 🥄
- 1/4 tsp baking soda 🥄
- 1/4 tsp salt 🧂
- 1/2 cup unsalted butter, room temperature 🧈
- 1 cup granulated sugar 🍬
- 2 large eggs 🥚
- 1 tbsp lemon zest 🍋
- 1/2 cup sour cream 🥛
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 🏠
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 🍚
- In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. Use an electric mixer for best results. 🥄
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest. 🍋
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and finish with the flour mixture. Mix until just combined. 💧
- Fill each cupcake liner about two-thirds full with the batter. 🧁
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. ⏳
How to serve Lemon Sour Cream Cupcakes
These cupcakes are delightful on their own, but you can elevate them by topping them with a light lemon glaze or cream cheese frosting. A sprinkle of powdered sugar or a few thin lemon slices can also make them look appealing. Serve them at room temperature for the best flavor! 🍋✨
How to store Lemon Sour Cream Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just make sure to wrap them well in plastic wrap and place them in a zip-top bag. They can be stored in the freezer for up to three months. ❄️🧁
Tips for preparing Lemon Sour Cream Cupcakes
- Make sure your butter is at room temperature; this helps it blend well with the sugar.
- Fresh lemon zest and juice yield the best flavor, so opt for fresh lemons if possible.
- Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
Variations
- Lemon Blueberry Cupcakes: Add fresh or frozen blueberries to the batter for a fruity twist.
- Lemon Poppy Seed Cupcakes: Stir in a tablespoon of poppy seeds for added texture and flavor.
- Lemon Coconut Cupcakes: Mix in shredded coconut for a tropical flavor.
FAQs
1. Can I use yogurt instead of sour cream?
Yes, you can substitute plain yogurt for sour cream in this recipe. It will still keep the cupcakes moist!
2. How do I know when the cupcakes are done?
They’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
3. Can I make these cupcakes ahead of time?
Absolutely! You can make them a day ahead. Just store them in an airtight container, and they will stay fresh and delicious.
Now you’re ready to whip up these scrumptious Lemon Sour Cream Cupcakes! Enjoy the baking! 🧁🍋