Lemon Sour Cream Cupcakes: A Delightful Treat 🍋🧁
Lemon Sour Cream Cupcakes bring a burst of citrus freshness and a moist texture that you will absolutely love. These delightful cupcakes are perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself on a sunny day.
Why make this recipe?
These cupcakes offer a unique twist on the traditional cupcake with the addition of sour cream. The sour cream adds moisture and a slight tang that perfectly complements the zesty lemon flavor. Plus, they are easy to make and require simple ingredients!
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). 🕒
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. 🌪️
- In another bowl, beat the unsalted butter and sugar until light and fluffy. 🥄
- Add the eggs one at a time, mixing well after each addition. 🥚
- Stir in the lemon zest and sour cream. 🍋
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. ➕
- Line a cupcake tin with paper liners and fill each liner about two-thirds full with batter. 🍰
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. ✅
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. 🥶
How to serve Lemon Sour Cream Cupcakes
Serve these cupcakes plain, or dress them up with a light lemon glaze or frosting for an extra touch. They are perfect with a cup of tea or coffee, making them an ideal snack or dessert option!
How to store Lemon Sour Cream Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for about a week or freeze them for up to 3 months.
Tips for preparing Lemon Sour Cream Cupcakes
- Ensure that your butter is at room temperature for easier mixing and a fluffier texture.
- Do not overmix the batter; mix just until the ingredients are combined to avoid dense cupcakes.
- Adjust the amount of lemon zest according to your taste preference for added zing.
Variations
- Try adding poppy seeds for an added crunch and an even more delightful flavor.
- For a richer fluff, you can swap half of the sour cream with buttermilk.
FAQs
1. Can I use lemon juice instead of lemon zest?
Yes, you can use lemon juice, but the zest provides a stronger lemon flavor and aroma.
2. Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I add frosting to these cupcakes?
Yes! They can be topped with lemon buttercream frosting for a delicious finishing touch.
Enjoy baking your Lemon Sour Cream Cupcakes, and happy indulging! 🧁✨