Lemon Cupcakes with Strawberry Buttercream

A fun spring and summer dessert these Lemon Cupcakes are frosted with a fresh Strawberry Buttercream making a large batch which is perfect for all your get togethers.


- All purpose flour - Baking powder - Sea salt - Baking soda - Unsalted butter - Vegetable oil - Granulated sugar - Eggs - Sour cream

Preheat the oven to 375°F. Get your cupcake tin out and line 24 sections with liners, set aside.



In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda, set aside.


In a large bowl, whisk together the melted butter, oil, and sugar. Add the eggs and whisk them in until combined.


Add the sour cream, buttermilk, lemon juice, and lemon zest, whisk to combine. Lastly, add the dry ingredients to the wet and stir together until smooth with no dry patches or lumps.


Divide the batter between the liners, 3 tablespoons of batter each. Bake for 5 minutes, lower the temperature to 350°F and bake an additional 10-12 minutes.

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