Lemon cupcakes made with sour cream and topped with tangy lemon cream cheese frosting. These are bright, zesty cupcakes for true lemon lovers. This small-batch recipe makes 4 cupcakes and can be doubled or tripled to serve more.
I first posted this recipe over a decade ago and have returned to it many times. The cupcakes are bright and full of lemon flavor, while the cream cheese frosting adds a pleasant tang that complements the cake perfectly.
Lemon desserts were my grandmother’s favorite and have become mine as well. I often choose lemon over chocolate because I can easily enjoy multiple lemon cupcakes in one sitting. If you prefer a larger lemon dessert, consider scaling this recipe up or using the frosting on other cakes.
Variations on lemon cupcakes:
When Meyer lemons are available, I use them for a softer, sweeter lemon flavor. Meyer lemons are a cross between a mandarin and a regular lemon; to replicate that nuance with regular fruit, use half orange zest and half lemon zest. This substitution works well in other lemon-based recipes too.
This recipe yields four soft, fluffy cupcakes. To make more, double or triple the ingredients exactly as written. If a recipe calls for an egg white, double by adding egg whites only (not whole eggs) to preserve the light texture; yolks add fat and change the result.
If you want a larger dessert, the lemon cream cheese frosting can be doubled and used on a small layer cake. For petite, elegant portions, these cupcakes are ideal.
Ingredients:
For the cupcakes:
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons granulated sugar
- 1 egg white
- 1/4 teaspoon almond extract (or equal amount lemon extract)
- 2 tablespoons full-fat sour cream, room temperature
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- Zest of one lemon
For the frosting:
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 6 tablespoons powdered sugar
- Juice of 1/2 lemon
How to make lemon cupcakes:
- Preheat the oven to 400°F and place 4 cupcake liners in a muffin pan. Position a rack in the middle of the oven.
- Place the diced, softened butter in a mixing bowl and add the granulated sugar.
- Beat the butter and sugar until light and fluffy. Proper creaming creates air pockets that make the cupcakes tender and soft.
- Add the egg white, almond extract, lemon zest, and sour cream and beat until combined.
- Sprinkle the flour, baking soda, and salt over the wet ingredients and beat just until combined; avoid overmixing.
- Divide the batter evenly among the 4 liners.
- Bake 15–17 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let the cupcakes cool completely before frosting.
- For the frosting, combine the softened cream cheese and butter, then add powdered sugar and the juice of half a lemon. Beat until very creamy.
- When the frosting is smooth, frost the cooled cupcakes with a butter knife or use a piping bag for swirls. Garnish with a small lemon wedge if desired.
- Serve immediately or see the notes below about making ahead.
Made ahead
You can bake the cupcakes one day ahead and store them tightly sealed at room temperature. Refrigeration is possible, but bring them back to room temperature before serving so the texture and flavor are best. The frosting can be made a day ahead and kept refrigerated; bring it to room temperature and re-whip briefly before frosting. Frosted cupcakes can be held in a cool, non-drafty area for up to two hours before serving.
Frosting options
Lemon cream cheese frosting pairs especially well with these cupcakes. If you prefer, chocolate buttercream or a classic vanilla buttercream are also good alternatives for a different flavor profile.
Tips for scaling
When increasing the recipe, retain the instruction to use only egg whites. For example, use two egg whites when doubling and three when tripling. Adding yolks will change the texture because yolks add fat.
Lemon Cupcakes with Lemon Cream Cheese Frosting
Small batch lemon cupcakes with lemon cream cheese frosting.
20 minutes
15 minutes
35 minutes
Ingredients
For the cupcakes:
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons sugar
- 1 egg white
- 1/4 teaspoon almond extract
- 2 tablespoons sour cream
- 6 tablespoons unbleached flour
- 1/2 teaspoon baking soda
- Pinch of salt
- Zest of one lemon
For the frosting:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 6 tablespoons powdered sugar
- Juice of 1/2 a lemon
Instructions
1. Preheat the oven to 400°F and line a 4-cup muffin pan. Position the rack in the middle. 
2. Place diced softened butter and sugar in a bowl. 
3. Beat until fluffy, 1–2 minutes. 
4. Add egg white, almond extract, lemon zest, and sour cream; beat to combine. 
5. Add flour, baking soda, and salt; beat just until combined. 
6. Divide batter among liners and bake 15–17 minutes. Cool completely before frosting. 
7. For frosting, beat softened cream cheese and butter, then add powdered sugar and lemon juice; beat until smooth. 
8. Frost the cooled cupcakes. Serve immediately or follow make-ahead notes. 
Notes
Butter: Use unsalted butter at room temperature for best control over salt and texture.
Egg White: This recipe uses only the egg white. If scaling, add egg whites only (e.g., two egg whites when doubling).
Almond Extract: A small amount balances the lemon zest; swap with lemon extract if preferred.
Sour Cream: Use full-fat sour cream. Let it sit at room temperature for about 20 minutes so it doesn’t shock the batter when added.
Lemon: Zest the lemon first, then juice it for the frosting.
Nutrition Information (per serving)
Yield: 4 • Serving size: 1
Calories: 420 • Total Fat: 26g • Saturated Fat: 16g • Cholesterol: 71mg • Sodium: 357mg • Carbohydrates: 45g • Fiber: 1g • Sugar: 32g • Protein: 4g