Small Batch Lemon Cupcakes

A small batch of lemon cupcakes with bright lemon frosting arranged on a table.

These small batch lemon cupcakes are soft, moist, and bursting with fresh lemon flavor from real lemon juice and zest. This easy from-scratch recipe yields 4 fluffy cupcakes — perfect for a smaller celebration or dessert for two.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 184kcal

Author: Erin Cernich

Equipment

Ingredients

5 tablespoons granulated sugar
1 teaspoon lemon zest from 1 lemon
⅓ cup, plus 1 tablespoon all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons unsalted butter, room temperature and cut into cubes
2 tablespoons milk, room temperature whole or 2%
1 tablespoon lemon juice from 1 lemon
1 tablespoon full fat sour cream, room temperature
1 large egg white, room temperature
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Using your fingers, massage the lemon zest into the sugar to release all the oils and permeate the sugar with flavor.
5 tablespoons granulated sugar, 1 teaspoon lemon zest
Add the flour, baking powder, and salt to the sugar. Give a quick mix to combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand held mixer and medium mixing bowl.
1/3 cup, plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt
Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles coarse sand. This will take about 1 to 2 minutes.
2 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, add the milk, lemon juice, sour cream, egg white, and vanilla. Whisk to combine.
2 tablespoons milk, room temperature, 1 tablespoon full fat sour cream, room temperature, 1 large egg white, room temperature, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
Turn the mixer on low speed. Slowly drizzle half of the wet ingredients into the dry. Turn the mixer up to medium speed and mix for about 45 seconds - the batter will be thick and smooth. Scrape down the bowl as needed. Add the remaining wet ingredients and keep mixing for another 30 seconds.
Pour equal amounts of batter into the prepared cupcake liners. Tip - Use a small cookie scoop to help with portioning and less mess!
Bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.
Frost the cooled cupcakes with any frosting of choice - my lemon buttercream recipe is delicious!

Notes

Serving Size - This is a small batch recipe for 4 cupcakes.Y ou can also double the recipe, which I recommend using two egg whites.
Stand Mixer – For the cupcakes and frosting, you can use your stand mixer with standard bowl and attachments. However, because this is a small batch recipe, both cupcake batter and frosting will mix more evenly when you use a 3-quart mixing bowl.
1/3 Teaspoon - Amazon sells odd-size measuring spoons - which are a must for any small batch baker!
Egg - I have also tested this recipe with a single egg yolk. I find the egg white (this recipe) yields a softer and tighter cupcake crumb.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields fluffy and airy cupcakes.
Room Temperature Ingredients – It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is anywhere from 65F to 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
Storing – Unfrosted cupcakes can be stored covered at room temperature for up to 3 days, and frosted cupcakes for 2 days. I recommend refrigerating frosted cupcakes after day 2 because of the frosting.
Freezing – The baked, unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.

Nutrition