These lemon cupcakes are light and sweet with the perfect crumb and bright lemon flavor. They are easy to make from scratch and taste best frosted with homemade lemon frosting!
Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
Add eggs and vanilla and beat for 1 minute.
Add sour cream, milk and lemon juice and stir until combined.
Add dry ingredients and lemon zest to the wet ingredients and stir until the batter is smooth.
Fill each cupcake liner with ¼ cup batter.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan, then transfer the to a wire cooling rack to cool completely.
All-purpose flour. cake flour can be used in place of all-purpose flour.
Salted butter. Unsalted butter and canola oil are good substitutes for salted butter. I recommend using butter for the best flavor.
Granulated sugar. organic cane sugar or regular white sugar are both good choices.
Sour cream. full-fat Greek yogurt is a great substitute.
Whole milk. Heavy cream or half and half can be used in place of whole milk.
Lemon juice. use freshly squeezed or bottled juice.
Lemon zest. This is optional, but recommend for a bold lemon flavor.
How to store lemon cupcakes Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.To FreezeTo freeze, follow the recipe and let the cupcakes cool completely. Then transfer the cupcakes (frosted or unfrosted) to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw at room temperature (do not microwave or heat in the oven).