The Best Lemon Cupcakes – Lemon Velvet: Light, Lemony Elegance in Every Bite

• 1 3/4 cup (220g) cake flour
• 1 cup (200g) sugar
• zest of 2 lemons
• 1 1/2 tsp (7g) baking powder
• 1/2 tsp (2g) baking soda
• 1/2 tsp (3g) fine salt
• 1/4 cup (57g) butter, unsalted and at room temperature
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) oil (sunflower or canola work well)
• 2 large eggs
• 2 tsp (10ml) lemon extract
• 1 tsp (5ml) vanilla extract
• 1/2 cup (120ml) milk
• 8 oz (227g) block of cream cheese, at room temperature
• 1/2 cup (113g) butter, unsalted and at room temperature
• 2 cups (240g) powdered sugar, sifted (you may need up to 1/2 cup more to adjust consistency)
• 1/2 tsp (2.5ml) lemon extract
• 1/2 tsp (2.5ml) vanilla extract
• pinch of salt (close to 1/4 tsp or to taste)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners. This recipe makes about 18–20 cupcakes.

2. 2

   In a bowl of your electric mixer, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and slightly moist. This releases the oils in the zest and intensifies the lemon flavour.

3. 3

   Sift the dry ingredients over the sugar. Add the softened butter. Using the paddle attachment, mix on low speed until the mixture resembles fine, sandy crumbs—about 2 minutes but not much longer. Note that the butter must be very soft and that the mixture should not be overmixed to avoid heaviness.

4. 4

   In another bowl, whisk together the sour cream, oil, eggs, lemon extract, and vanilla extract until well combined.

5. 5

   With the mixer on low speed, gradually pour the wet mixture into the dry mixture. Mix until just combined; the batter will be slightly lumpy, which is normal. Avoid overmixing to keep the cupcakes light and fluffy. Be sure to scrape the sides of the bowl.

6. 6

   With the mixer on low speed, gradually pour in the milk. Mix only until combined—just a few seconds. Be sure to stop the mixer and scrape the sides of the bowl.

7. 7

   Fill each cupcake liner about 1/2 full (about 12 ml). Bake for 12–18 minutes or until a toothpick inserted into the centre comes out clean or with a few moist crumbs, but not wet batter. You really don't want to overbake these cupcakes; I find that 13 minutes tends to be sufficient, but again, it will depend on many factors, including how much you fill each cupcake. Remove the cupcakes from the pan gently and let them cool completely on a wire rack before frosting.

8. 8

   In a large bowl, beat the cream cheese and butter together until smooth and fluffy (about 2–3 minutes). Gradually add the sifted powdered sugar, one cup (125 g) at a time, beating well after each addition. Adjust the consistency with more sugar if needed. Beat in the lemon extract, vanilla extract, and salt until the frosting is smooth and creamy.

9. 9

   Once the cupcakes are completely cool, pipe or spread the frosting on top. For an extra touch, garnish with a sprinkle of lemon zest or a thin lemon slice.