Delightful Little Lemon Cupcakes

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This has been a favorite recipe of mine for many years. The sour cream gives the cupcakes a great texture and fits in well with the tang of the lemon flavoring. I especially love the combination of lemon and raspberry, and you’ll see my suggestion for a lemon buttercream and raspberry jam topping. They shout spring!

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LEMON CREAM CUPCAKES

Makes 48 small cupcakes. These are very moist and delicious but not terribly lemony. Very good with a topping of a layer of raspberry jam and lemon buttercream.  The original recipe is from Taste of Home, but had a yield of only 30. By dividing up the batter to make 48 I've made the recipe yield smaller cupcakes that have room for the jam and a nice layer of buttercream.

Servings 48 cupcakes, wih just 8 grams of sugar per cupcake, but that does not include buttercream and jam.
Debi Simons Debi Simons

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/8 tsp lemon oil or 1 tsp. grated zest*
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream

Instructions

  1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon oil or zest and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill foil-lined muffin cups enough batter to fill about 1/3 of the muffin tin. (Yes, only 1/3. You want these to be small. And foil cupcake liners work much better than paper ones, as they are easier to peel off. A quick spritz of baking spray makes them even easier.) Bake at 350 degrees F for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks and cool completely.

Recipe Notes

*I keep lemon oil on hand and always use it in place of zest. It is pressed from lemon peel, so it is the substance that gives lemon zest its flavor and is extremely strong. Be very careful not to overdo this ingredient, as you can ruin a whole batch that way. If you taste the batter and feel that it's not lemony enough, add additional oil literally drop by drop. Citrus oils last forever in the fridge.