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lemon drizzle cupcakes on a table with sliced lemons
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5 from 1 vote

Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes are a zesty bite size dessert packed with lemony flavor from the moist cake, luscious buttercream and lemon curd. Made quick and easy, this treat is sure to satiate your sweet tooth!
Prep Time15 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 5 minutes
Course: cupcakes, Dessert
Cuisine: American
Servings: 16
Calories: 481kcal
Author: Britney

Equipment

  • 12 cup Muffin Pan
  • cupcake liners
  • Piping Bags optional
  • Piping Tips optional

Ingredients

  • ½ cup Butter unsalted, melted
  • 2 tbsps Vegetable oil
  • cup Sugar
  • 2 Eggs
  • ½ cup Sour cream
  • cup Whole milk
  • 1 tsp Vanilla extract
  • 2 tsps Lemon extract
  • 2 tbsps Lemon zest
  • cup Lemon juice
  • cup All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Kosher salt

Lemon Drizzle

  • 4 tbsps Lemon juice
  • ¾ cup Powdered sugar

Lemon Buttercream

  • 1 cup Butter room temperature
  • 5 cups Powdered sugar
  • 1 tsp Lemon extract
  • 1 tbsp Lemon zest
  • 3 tbsps Lemon juice
  • 2 tbsps Heavy cream

Lemon curd, optional

    Instructions

    • Preheat oven to 350 degrees F. In a large mixing bowl, combine butter, oil, and sugar. Whisk together for 1-2 minutes, then add eggs. Continue to whisk until eggs are fully incorporated and then add sour cream, milk, vanilla extract, lemon extract, lemon zest, and lemon juice. Whisk all ingredients together until a smooth batter forms.
    • In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together and add to the wet ingredients. Fold into the wet ingredients until just combined.
    • Spray a 12-cup muffin pan with oil. Add cupcake liners and fill each cup ¾. Bake for 20-22 minutes, until a toothpick comes out clean.
    • Make the lemon drizzle by combining powdered sugar and lemon juice and whisking together until combined.
    • Then make the buttercream by creaming butter in a stand mixer with the paddle attachment for 3 minutes, then slowly begin adding powdered sugar 1 cup at a time. Then add lemon extract, zest, lemon juice, and heavy cream. Beat until smooth.
    • Once cupcakes have completely cooled, spoon about 1 tsp of the drizzle onto each cupcake. Then add lemon buttercream on top. 
    • Optional, spoon lemon curd on top for added lemon flavor! 

    Notes

    • Do not over-mix your batter. This will cause the cupcakes to sink in the oven and will also cause them to be tough. As soon as the flour is mixed in, stop mixing.
    • Allow the cupcakes to cool completely prior to adding the buttercream. This ensures that the buttercream doesn't melt and that the cupcakes are completely finished cooking!
    • Do not overfill the cupcake liners. About ¾ the way full is perfect!
    • Check your cupcakes! Bake the cupcakes at the recommended time and then use a toothpick to see if it comes out clean (or with just a few crumbs). If they're still a bit undone, add them back into the oven and continue to bake for another 3 minutes.

    Nutrition

    Calories: 481kcal | Carbohydrates: 71g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 284mg | Potassium: 61mg | Fiber: 1g | Sugar: 59g | Vitamin A: 643IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg