'Just thinking of these delicate cupcakes makes me hungry!' admits Ruth Ann Stelfox of Raymond, Alberta.

Allrecipes Member

Recipe Summary test

20 mins
25 mins
45 mins
30 servings


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.


Nutrition Facts

245 calories; protein 2.7g; carbohydrates 34.3g; fat 11.2g; cholesterol 44.7mg; sodium 150mg. Full Nutrition

Reviews (434)

Rating: 5 stars
This recipe was really good! My friends and family all liked it. When I made the frosting the first time, though, it was really drippy, even after I left it in the fridge for a few hours. So the next time I made the frosting, I omitted the lemon peel and added the lemon juice a little at a time until the frosting reached my preferred consistency. Read More
Rating: 5 stars
I am giving this 5 stars, but I didn't use the lemon zest or the frosting (I used the Luscious Buttercream recipe from this site). The cupcakes are so moist and rich, and I will not use another recipe! I didn't have as much sour cream as I thought, so I used some vanilla yogurt as a substitute. Delicious - thanks! Read More
Rating: 5 stars
I really loved the flavor (the touch of lemon zest was not overpowering)and the texture of these cupcakes. I halved the recipe, but I kept the icing ingredients the same. I was still only able to frost 13 cupcakes, so next time I will really double up on the icing, which was melt-in-your-mouth good! Read More
Rating: 3 stars
It looks like I'm one of the rare few who didn't think these were "all that." I think my main disappointment with these is that they just weren't sweet enough, even with the frosting, which definitely carried the cake. Could have used more flavoring, either lemon or vanilla, take your pick, and more sugar. As for the frosting, I didn't care for the proportions of ingredients so I made my own lemon buttercream using "Quick and Almost Professional Buttercream Icing," also from this site. These were ok, but not good enough to reach for another. This recipe will not be a keeper for me. Read More
Rating: 5 stars
I wanted to make Cranberry Lemon cupcakes for my friend's birthday so I read recipe after recipe trying to find a good one. To my surprise it was so hard to find a good recipe so I decided to make Lemon cupcakes instead. I came across this one and improvised a bit and to my surprise it turned out beautifully! Before I made these I read reviews and noticed that majority of people experienced very dense and dry cupcakes. I followed the guidelines carefully but adjusted a few and it came out incredibly moist and lemony as others said it lacked the lemon flavor. Here is the trick: I used 1 tsp of baking powder to prevent dense cupcakes, 2 cups of vanilla yogurt instead of sour cream, 1 1/2 tsp of vanilla, and TWO WHOLE lemons. I grated 1 and a half lemon all of which goes in the batter and about 1/3 cup lemon juice from in the batter. This made the cupcakes incredibly moist and gave it the perfect flavor of lemons. Also i added Craisins (optional) and it sweetened up the cupcakes wonderfully. With the left over lemon juice I set aside in a small bowl with a spoon. After scooping the batter in the cupcake pans i used the spoon to flatten the surface since the mixture is very thick. It didn't stick onto the spoon which made the process easier and the juice on the spoon was left on top of the cupcakes that gave a slight coating before going into the oven. As a result, incredibly moist, light and extremely flavorful Lemon Cranberry cupcakes! Needless to say these cupcakes were a hit! Read More
Rating: 4 stars
Very good cupcakes. I used only 1 1/2 cups sugar since I don't like a very sweet cake, and addes 1/2 teasp. of lemon extract to the batter too. This gave it a nice little zip. Will make again, they also freeze well, frost after you defrost them. Read More
Rating: 5 stars
I made these last night as an early valentines treat. They are fantastic! Moist and cakey. I give them 10 stars out of 5! My bf ate 5 for dessert! I did add more lemon zest and about 2 drops of yellow food dye to brighten the colour a bit. I also made my own icing (1 pkg cream cheese, 3tbsp softened butter, 2-3 tbsp sour cream and about a pkg of icing sugar or enough to make it stiff) and I decorated the tops with white and yellow candy hearts. Definataly try these! Read More
Rating: 4 stars
Very delicious! I added a couple drops of organic lemon essential oil for even more lemon flavour. I used 3 teaspoons baking powder instead of one and they turned out great. 1 teaspoon for that large a recipe with 3 1/2 cups flour sounded like too little. They turned out light and fluffy and wonderfully lemony. My family loved them! I iced them with a cream cheese frosting with 2 more drops of the lemon essential oil. I have added this recipe to my collection. Wonderful! Read More
Rating: 4 stars
I really liked these. I've eaten 3 and had to stop myself for going back for more. I used plain yogurt instead of the sour cream. The reason they don't get 5 stars is because I did have to add more powdered sugar to the frosting. If I hadn't it would have been too runny. I will be making these again without a doubt. Many Thanks. Read More