Easy Lemon Cupcakes with Cream Cheese Forsting
Quick, easy lemon cupcakes recipe with cream cheese frosting, homemade with simple ingredients from scratch. Soft & most with lemon zest, juice and extract.
Servings: 14 Cupcakes
Calories: 592kcal
Ingredients
- ½ cup Butter Unsalted, Room temperature
- 1 cup Granulated sugar
- 1 Eggs Large
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 3 tablespoon Lemon juice
- 2 teaspoon Lemon zest
- ½ cup Milk Whole
- ¼ cup Sour cream Full fat
- Yellow gel coloring Optional
- 1.5 cups All-purpose flour
- 1.5 teaspoon Baking powder
- 2 cups Lemon curd
- 3 cups Cream cheese frosting
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs and mix until smooth.
- Add vanilla extract, lemon extract, lemon juice, lemon zest, milk, sour cream, yellow gel coloring (optional) and mix until smooth.
- Add flour and baking powder and mix until just combined.
- Pour batter in cupcake liners and bake at 350 degrees F for about 20 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool down completely.
- While the cupcakes are baking and cooling, prepare the lemon curd and cream cheese frosting.
- Use Wilton's Filling Tip # 230 to fill each cupcake with lemon curd.
- Top off each cupcake with cream cheese frosting. To make them very pretty, use Wilton's Tip # 104 to decorate ruffle flowers, like I did. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.