These lemon cupcakes are fluffy and moist, topped with a zesty buttercream frosting that enhances their delightful citrus flavor in every bite.
Start by preheating your oven and combining sugar with lemon zest in a food processor to infuse the sugar with vibrant flavor.
In a separate bowl, whisk together sour cream, melted butter, eggs, milk, sugar, and lemon juice until well combined and set aside.
Sift flour, salt, baking soda, and baking powder into a large bowl, then whisk together before incorporating the wet mixture for a smooth batter.
Fill cupcake liners about three-quarters full and bake at 375°F for five minutes before lowering the temperature to 350°F for additional baking.
Prepare the buttercream by creaming butter with salt and lemon zest, then gradually adding powdered sugar and lemon juice until smooth and creamy.
Once cooled, decorate the cupcakes using piping techniques for an elegant finish, adding buttercream lemon wedges or simple swirls for visual appeal.