Here Comes The Sun Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 electric mixer or 1 whisk
- 1 Rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 citrus zester or microplane
- 1 Small saucepan
- 1 piping bag and 1 star piping tip (optional)
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest finely grated
- 2 tablespoon fresh lemon juice
- 1/2 cup whole milk room temperature
- 1/3 cup sour cream room temperature
- 1/4 cup fresh lemon juice
- 3 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 cup unsalted butter softened
- 8 ounce cream cheese softened
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest finely grated
- 1 1–2 tablespoons fresh lemon juice
- 1 4–6 drops yellow food coloring optional
- 1/4 cup yellow sanding sugar optional
- 2 tablespoon white sprinkles optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice until combined.
- In a small bowl stir together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Add half of the milk mixture and mix briefly, then repeat alternating dry ingredients and milk mixture, ending with dry ingredients and mixing only until just combined.
- Scrape down the sides of the bowl with a spatula to ensure the batter is evenly mixed, being careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- While the cupcakes bake, combine lemon juice, sugar, and water in a small saucepan over low heat, stirring until the sugar dissolves, then remove from heat and cool slightly.
- Transfer the baked cupcakes to a wire rack and immediately brush the warm tops with the lemon syrup, then let them cool completely, about 30 minutes.
- For the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated and smooth.
- Beat in the vanilla extract, lemon zest, and 1 tablespoon lemon juice, then add more lemon juice a little at a time until you reach a spreadable consistency.
- If using, add yellow food coloring drop by drop, mixing until a sunny shade is achieved.
- Once cupcakes are completely cool, transfer the frosting to a piping bag fitted with a star tip or use a spatula to swirl frosting generously on top of each cupcake.
- Sprinkle yellow sanding sugar and white sprinkles over the frosting to create a sunburst effect, if desired.
- Chill the frosted cupcakes for 10–15 minutes to help the frosting set before serving.
Notes
For best texture, ensure all refrigerated ingredients are at room temperature before mixing so the batter emulsifies smoothly and bakes evenly. Avoid overmixing once the flour is added to keep the crumb light and tender, and always cool cupcakes fully before frosting to prevent the cream cheese frosting from melting. If your kitchen is warm, store the cupcakes in the refrigerator and let them sit at room temperature for 15–20 minutes before serving for the softest texture. You can bake the cupcakes a day ahead, store them covered, and frost them on the day of serving, and feel free to adjust the lemon juice and zest in both batter and frosting to reach your ideal level of “sunny” brightness.
Tried this recipe?Let us know how it was!