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Lemon Butter Cupcakes

Lime cupcake with whipped cream frosting and lime slice garnish
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Imagine biting into a little piece of sunshine! These cupcakes are wonderfully soft, buttery, and bursting with bright, fresh lemon flavor. They’re surprisingly easy to whip up and always a crowd-pleaser.

Ingredients

Scale
  • 110gm Butter, softened (room temp is key!)
  • 75gm Granulated Sugar
  • 1 tsp Fresh Lemon Zest (from about 1 lemon)
  • 2 Large Eggs, room temperature
  • 1 TbL Dano Cream (or sour cream/thick yogurt)
  • 1 tsp Fresh Lemon Juice
  • 110gm All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Optional: 1/4 pinch Green Food Colour

Instructions

  1. Prep Oven & Tin: Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with liners. Whisk flour, baking powder, and baking soda in a medium bowl; set aside.
  2. Cream Butter & Sugar: In a large bowl, beat the softened butter, sugar, and lemon zest with an electric mixer on medium speed until pale and fluffy (about 2-3 minutes). This step is important for texture!
  3. Add Eggs: Beat in eggs one at a time, mixing well after each addition. Scrape down the bowl.
  4. Mix in Wet Ingredients: Gently mix in the Dano cream and lemon juice on low speed (or with a spatula). Don’t worry if it looks a little curdled!
  5. Combine Wet & Dry: Add half the flour mixture, mix on low just until combined. Add the remaining flour mixture.
  6. GENTLY Fold: Stop the mixer! Using a spatula, fold just until you don’t see big streaks of flour. Add optional color now. Do not overmix! Lumps are okay. Overmixing = tough cupcakes.
  7. Fill Liners: Divide batter evenly among liners, filling each about 2/3 full.
  8. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Tops should be golden and spring back lightly when touched.
  9. Cool Completely: Let cupcakes cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting or storing. Patience is key here!

Notes

  • Serving Ideas: Delicious plain! Or dust with powdered sugar. Fantastic with a simple lemon glaze, lemon buttercream, or tangy cream cheese frosting. Perfect with tea or coffee.
  • Top Tips: Use room temperature butter and eggs for the best texture. Zest the lemon before juicing it. Be very careful not to overmix the batter once the flour goes in!
  • Storage: Store completely cooled, unfrosted cupcakes in an airtight container at room temperature for 2-3 days. Store frosted cupcakes (especially with cream cheese frosting) in an airtight container in the fridge for up to 4-5 days; let sit at room temp for 20-30 mins before serving.
  • Freezing: Freeze unfrosted, cooled cupcakes wrapped tightly for up to 2-3 months. Thaw at room temperature.

Find it online: https://recipesh.com/lemon-butter-cupcakes/