Lemon Cupcakes with Lemon Buttercream
These lemon cupcakes with lemon buttercream are soft, moist, and packed with fresh lemon flavor. Made with olive oil, sour cream, and freshly milled khorasan flour, they’re the perfect homemade treat for spring, summer, birthdays, and special occasions.
I have made a lot of cupcake recipes over the years, but this one takes the cake (no pun intended). The cupcakes are incredibly moist thanks to olive oil and sour cream, while the combination of fresh lemon juice and lemon zest gives them a bright flavor that isn’t overpowering.
The buttercream is just as good. It’s rich, creamy, and packed with lemon flavor without being overly sweet. These are the kind of cupcakes that disappear quickly at birthdays, baby showers, church gatherings, and family dinners.
Main Ingredients & Swaps
- Cane Sugar – Rubbing the lemon zest into the sugar helps release the natural oils and gives the cupcakes a brighter lemon flavor.
- Fresh Lemon Zest – The real star of the show. It adds fresh citrus flavor to both the cupcakes and the buttercream.
- Olive Oil – Helps keep the cupcakes soft and moist, even a day or two later.
- Sour Cream – Adds richness and creates a tender, fluffy crumb.
- Freshly Milled Khorasan Flour – Brings a subtle buttery flavor that pairs perfectly with lemon.
- All Purpose Flour – Keeps the cupcakes light and balances the texture.
- Fresh Lemon Juice – I always recommend fresh lemon juice for the brightest, freshest flavor.
- Unsalted Butter – The foundation of a smooth and creamy buttercream.
- Vanilla Bean Paste – Adds depth to the frosting and complements the lemon beautifully. Vanilla extract works too.
How I Make It
Start by rubbing the lemon zest into the sugar until it becomes fragrant. This simple step helps release the oils from the zest and gives the cupcakes a brighter lemon flavor. Next, whisk together the eggs, milk, lemon juice, vanilla, sour cream, and olive oil until smooth.
In a separate bowl, combine the khorasan flour, all purpose flour, baking powder, sea salt, and baking soda. Add the dry ingredients to the wet ingredients and gently mix until just combined. Divide the batter between muffin liners and bake until the cupcakes are soft, fluffy, and lightly golden.
While the cupcakes cool, make the lemon buttercream by whipping together the butter, lemon juice, lemon zest, vanilla bean paste, cream, and powdered sugar until light and fluffy. Once the cupcakes have cooled completely, frost as desired and enjoy.
Tips
- Using room temperature eggs, milk, and sour cream helps everything mix together smoothly and creates a softer cupcake.
- Take a minute to rub the lemon zest into the sugar. It makes a big difference in the final lemon flavor.
- Once the flour is added, mix just until combined. Overmixing can lead to dense cupcakes.
- Fill each liner about ¾ full so the cupcakes rise nicely without overflowing.
- Let the cupcakes cool completely before frosting or the buttercream may melt.
- If your buttercream feels too soft, chill it in the refrigerator for 10 to 15 minutes before piping.
- Finish with a little extra lemon zest on top for even more fresh lemon flavor.
Watch the full YouTube video below to see exactly how I make these lemon cupcakes and lemon buttercream from start to finish.
Lemon Cupcakes with Lemon Buttercream
Ingredients
Notes
- Using room temperature eggs, milk, and sour cream helps everything mix together smoothly and creates a softer cupcake.
- Take a minute to rub the lemon zest into the sugar. It makes a big difference in the final lemon flavor.
- Once the flour is added, mix just until combined. Overmixing can lead to dense cupcakes.
- Fill each liner about ¾ full so the cupcakes rise nicely without overflowing.
- Let the cupcakes cool completely before frosting or the buttercream may melt.
- If your buttercream feels too soft, chill it in the refrigerator for 10 to 15 minutes before piping.
- Finish with a little extra lemon zest on top for even more fresh lemon flavor.
Method
- Preheat the oven to 350°F (175°C). Line a 12 cup muffin pan with parchment liners. Have additional liners ready, as this recipe makes about 15 cupcakes.
- Add the cane sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingers until fragrant.
- Add the eggs, milk, lemon juice, vanilla extract, sour cream, and olive oil. Whisk until smooth and well combined.
- In a separate bowl, whisk together the khorasan flour, all purpose flour, baking powder, sea salt, and baking soda.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
- Divide the batter between the prepared liners, filling each about ¾ full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the cupcakes to cool in the pan for several minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, beat together the softened butter, heavy cream, lemon juice, lemon zest, vanilla bean paste, and sea salt until smooth and creamy.
- Gradually add the powdered sugar and continue mixing until light and fluffy. Add additional powdered sugar if needed for sweetness or a thicker consistency.
- Once the cupcakes have cooled completely, frost as desired and garnish with additional lemon zest if desired.
Video
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