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–+ servings
bright lemon cupcake bakery

Sunshine Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 fine grater or zester
  • 1 wire cooling rack
  • 1 piping bag or 1 offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea 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 lemon juice fresh
  • 1/2 cup whole milk room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream cold
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest finely grated
  • 1 2–3 drops yellow food coloring optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt until well combined.
  • In a separate large bowl beat the softened butter and granulated sugar with the mixer on medium speed until light and fluffy, about 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 fully incorporated.
  • 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.
  • Pour in half of the milk-sour cream mixture and mix gently, then repeat alternating dry ingredients and wet ingredients, ending with dry, mixing only until no streaks remain.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack to cool completely for about 25 minutes before frosting.
  • For the frosting, beat the softened butter in a bowl until creamy and smooth, about 2 minutes.
  • Gradually add the powdered sugar, 1/2 cup at a time, beating on low until incorporated, then increasing to medium until fluffy.
  • Add the heavy cream, vanilla extract, lemon juice, and lemon zest, then beat until the frosting is light and spreadable.
  • If using, mix in the yellow food coloring one drop at a time until the desired sunshine shade is reached.
  • Once cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Optionally garnish with extra lemon zest or small sprinkles before serving.

Notes

For the best Sunshine Cupcakes, make sure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and bakes evenly, and avoid overmixing once the flour is added to keep the crumb tender. If the frosting seems too thick, add cream a teaspoon at a time; if too thin, beat in more powdered sugar until it holds soft peaks. Cupcakes stay moist if stored covered at room temperature for up to two days, or you can refrigerate them in an airtight container for longer shelf life, letting them come back to room temperature before serving for the best flavor and texture.
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