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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 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
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