What's better than a Lemon Cupcakes recipe that has loads of that bright citrus flavor? If it's made in just one bowl!
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.