One-Bowl Lemon Cupcakes Recipe

These One-Bowl Lemon Cupcakes are a burst of sunshine in every bite, combining zesty citrus with a tender, fluffy crumb. Perfectly balanced with a hint of sweetness, they’re a treat that feels both indulgent and refreshing. With just 15 minutes of prep and another 15 minutes in the oven, you’ll have a batch ready to brighten any moment.

The moist, velvety texture pairs beautifully with the vibrant lemon flavor, creating a dessert that’s as delightful to eat as it is easy to make. Whether for a quick afternoon pick-me-up or a last-minute dessert, these cupcakes are a foolproof way to impress. Plus, the one-bowl method means less cleanup and more time to savor every citrusy bite.

Ingredients for One-Bowl Lemon Cupcakes

• 6 tablespoons (3 oz/85 g) butter, melted
• ¼ cup (2 oz/57 g) sour cream, at room temperature (substitute with plain yogurt if needed)
• 1 large egg, at room temperature
• 2 tablespoons whole milk
• 2 tablespoons fresh lemon juice (bottled juice works in a pinch)
• ½ cup (4 oz/115 g) granulated sugar
• 1 tablespoon lemon zest (from about 1 lemon)
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• ¾ cup (3¾ oz/105 g) all-purpose flour
• 1 recipe Lemon Ermine Frosting (or your favorite frosting)

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with 9 paper liners and set aside.
2. In a large bowl, whisk together the melted butter, sour cream, egg, milk, and lemon juice until fully combined.
3. Add the sugar, lemon zest, baking powder, baking soda, and salt. Whisk until the mixture is smooth and well blended.
4. Gently fold in the flour until just combined. Be careful not to overmix.
5. Divide the batter evenly among the prepared cupcake liners, filling each about ¾ of the way up.
6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once cooled, frost with Lemon Ermine Frosting or your preferred frosting.
9. Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days.

Lemon Lovers’ Topping Ideas

While Lemon Ermine Frosting is a classic choice, there are plenty of other ways to top these cupcakes. Try a lemon glaze made with powdered sugar and fresh lemon juice for a tangy, sweet finish. Or, add a dollop of whipped cream and a sprinkle of lemon zest for a lighter option. For a fun twist, garnish with candied lemon slices or a dusting of powdered sugar.

Perfect Pairings for Your Cupcakes

These lemon cupcakes pair beautifully with a cup of hot tea or iced coffee for a delightful afternoon treat. For a dessert spread, serve them alongside vanilla ice cream or a fresh berry salad. They’re also a great addition to brunch menus, complementing dishes like quiche or fruit platters.

Storage Tips for Freshness

Store your cupcakes in an airtight container at room temperature for up to 1 day. If you need to keep them longer, refrigerate for up to 2 days. To maintain moisture, place a slice of bread in the container—it’ll absorb excess air and keep the cupcakes soft. For freezing, wrap each cupcake individually in plastic wrap and store in a freezer-safe bag for up to 1 month.

Quick Variations to Mix It Up

Want to switch things up? Add blueberries to the batter for a burst of flavor, or swap the lemon zest for orange zest for a citrus twist. For a nutty crunch, fold in poppy seeds or top with toasted coconut. These simple tweaks can make the recipe feel brand new!

Time-Saving Hacks for Busy Bakers

To save time, prep your ingredients ahead of time—melt the butter, zest the lemon, and measure out the dry ingredients the night before. Use a cookie scoop to evenly portion the batter into the cupcake liners for a mess-free process. If you’re in a rush, skip the frosting and simply dust the cupcakes with powdered sugar for a quick, elegant finish.

One-Bowl Lemon Cupcakes Recipe

Shaziya

These One-Bowl Lemon Cupcakes are a burst of sunshine in every bite, combining zesty citrus with a tender, fluffy crumb. With just 15 minutes of prep and another 15 minutes in the oven, you’ll have a batch ready to brighten any moment.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 9 cupcakes

Ingredients

  

1x2x3x

• 6 tablespoons butter, melted 3 oz/85 g
• 1/4 cup sour cream, at room temperature 2 oz/57 g
• 1 large egg, at room temperature
• 2 tablespoons whole milk
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar 4 oz/115 g
• 1 tablespoon lemon zest
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour 3 3/4 oz/105 g
• 1 recipe Lemon Ermine Frosting

Instructions

 

• Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with 9 paper liners. Set aside.
• In a large bowl, whisk together the melted butter, sour cream, egg, milk, and lemon juice until combined.
• Add in the sugar, lemon zest, baking powder, baking soda, and salt, and whisk to blend.
• Fold in the flour until fully mixed, then divide evenly among the prepared baking cups about ¾ of the way up.
• Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• When cooled, frost with Lemon Ermine Frosting or frosting of your choice!
• Store in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 2 days.

Keyword citrus dessert, easy cupcakes, lemon cupcakes, one-bowl recipe, quick baking

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