Lemon Cream Cupcakes Recipe
Lemon Cream Cupcakes Recipe photo by Taste of Home

Lemon Cream Cupcakes Recipe

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"Just thinking of these delicate cupcakes makes me hungry!" admits Ruth Ann Stelfox of Raymond, Alberta.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 30 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 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 (16 ounces) sour cream
  • 3 tablespoons butter, softened
  • 2-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 to 2 tablespoons milk

Nutritional Facts

1 serving (1 each) equals 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
  2. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.
Originally published as Lemon Cream Cupcakes in Taste of Home August/September 1997, p18

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 21, 2015

"This recipe is amazing! So easy to make. I'm using this to make cupcakes for my brother's wedding, I am also making chocolate cupcakes and am wondering if I can use this same recipe for the chocolate cupcakes? How would I do that? Please help... the wedding is august 8th"

Reviewed Oct. 28, 2014

"I only did the cake on this one and honestly used what I had. I didn't have fresh lemon so I used 1 1/4 tsp of lemon extract and the lemon taste was just right. I also used 1 cup of sour cream and 1/2 cup heavy whipping cream as that was all I had. And I use 3 tbs to 1 egg of olive oil mayonnaise instead of eggs. They tasted just like those lemon girl scout cookies. I put a butter cream icing on top. I will use this recipe with other flavors in the future!"

Reviewed Aug. 8, 2014

"These were not my kind of dessert but came out quite yummy - I thought they had a lot of lemon taste in them and will use this recipe again"

Reviewed Jan. 4, 2014

"My husband really enjoyed these 'moist and lemony' muffins. I sprinkled them with yellow colored sugar."

Reviewed Apr. 21, 2012

"I loved the texture and moistness to this cake. I actually am going to try using it as my vanilla cake recipe without the lemon and adding some vanilla beans. YUMMY!"

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