Cupcakes One-Bowl Lemon Cupcakes 4.86 from 14 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe What's better than a Lemon Cupcakes recipe that has loads of that bright citrus flavor? If it's made in just one bowl! By Gemma Stafford | April 19, 2022 | 33 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: Soft, lemony — almost puckery — cupcakes with a nice, fine crumb and come together in just one bowl! This recipe will be a game-changer for those of us who love lemon desserts! While I love going all out and my Lemon Cake With Lemon Buttercream Frosting, sometimes I want something a bit easier (and a bit less cleanup!), and it doesn’t get easier than these homemade lemon cupcakes. I love a lot of aspects when it comes to this cupcake recipe. One, these make an incredibly zingy, moist, lemony cupcake — no dry cupcakes in my house — with a beautiful, delicate crumb. Two, they’re easy to share. And three, it only takes one large bowl to mix these up and only takes about 15 to 18 minutes to bake! Top these cupcakes off with my fluffy, bright Lemon Ermine Frosting, or balance out the tartness with my classic Best Ever Cream Cheese Frosting! Do I Have To Zest The Lemon? Lemon zest provides a lot of lemony flavor to this cupcake without adding the sourness of using just the juice of the fruit. It also really brightens up a recipe! I recommend investing in a microplane or citrus zester — you’ll find plenty of excuses to use one! The Best Way To Juice A Lemon While the lemon zest boosts the flavor, I do like to add some freshly squeezed lemon juice to my cupcakes. I love the extra zing from the tart juice. My trick to getting the most juice out of a lemon is to microwave it for about 20 seconds to 1 minute, depending on how ripe your lemon is. Tools You Need To Make One-Bowl Lemon Cupcakes Measuring cups and spoons Large bowl Microplane or citrus zester 12-cup cupcake pan Cupcake liners Gemma’s Pro Chef Tips For Making Lemon Cupcakes This recipe yields 9 cupcakes, but you can easily double the recipe if you want more! If you don’t have sour cream on hand, you can use Greek yogurt as a substitute. As always with cakes and cupcakes, make sure all of your ingredients are at room temperature for the best results! My Best Ever Cream Cheese Frosting is also delicious on these cupcakes! Cupcakes frosted with Cream Cheese Frosting will need to stay refrigerated in an airtight container. For an extra lemony treat, scoop out the centers of these cupcakes, fill them with my Homemade Lemon Curd, place the tops back on, and frost. Lemon curd-filled cupcakes will need to stay refrigerated in an airtight container. Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Try These Recipes! New Year's Eve Black Cocoa CupcakesHomemade Vanilla Cupcakes with Buttercream FrostingIncredible Chocolate Cupcakes with Chocolate Fudge FrostingUltra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting One-Bowl Lemon Cupcakes Recipe 4.86 from 14 votes Print Recipe Add to Favorites Loading… What's better than a Lemon Cupcakes recipe that has loads of that bright citrus flavor? If it's made in just one bowl! Author: Gemma Stafford Servings: 9 cupcakes Dessert Fruit Baking Pans Oven Prep Time 15 minsCook Time 15 mins What's better than a Lemon Cupcakes recipe that has loads of that bright citrus flavor? If it's made in just one bowl! Author: Gemma Stafford Servings: 9 cupcakes Ingredients 6 tablespoons (3 oz/85 g) butter (melted)¼ cup (2 oz/57 g) sour cream (at room temperature)1 large egg (at room temperature)2 tablespoons milk2 tablespoons fresh lemon juice½ cup (4 oz/115 g) granulated sugar1 tablespoon lemon zest¾ teaspoon baking powder⅛ teaspoon baking soda⅛ teaspoon salt¾ cup ( 3¾ oz/105 g) all-purpose flour1 recipe Lemon Ermine Frosting (optional) Instructions Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with 9 paper liners. Set aside.In a large bowl, whisk together the melted butter, sour cream, egg, milk, and lemon juice until combined.Add in the sugar, lemon zest, baking powder, baking soda, and salt, and whisk to blend.Fold in the flour until fully mixed, then divide evenly among the prepared baking cups (about ¾ of the way up).Bake for 15 to 18 minutes, until a toothpick inserted into the center, comes out clean.Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.When cooled, frost with Lemon Ermine Frosting or frosting of your choice!Store in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 2 days.