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Sour Lemon Cupcakes

Looking for a little "bite" with your cupcake? Try this sweet and ever-so-sour lemon cupcake.


  • Cupcakes
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons lemon juice
  • 3 drops yellow food gel
  • Zest of 2 lemons
  • Frosting
  • 1 batch of fluffy vanilla buttercream frosting
  • 3 drops yellow food gel
  • 2 teaspoons lemon essence
  • 3 tablespoons lemon juice
  • Sour Lemon Juice
  • 1 cup powdered sugar
  • 1-2 teaspoons lemon juice


  1. Frosting
  2. Add lemon essence and lemon juice to frosting and mix. Separate into three separate bowls.
  3. Add 2 drops lemon juice to one bowl and mix until well combined. Repeat with the second bowl adding only one drop.
  4. Sour Lemon Sauce
  5. To make sour lemon sauce simply combine lemon juice and powdered sugar together.
  6. Cupcakes
  7. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  8. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  9. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  10. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add lemon zest ad yellow food gel, and mix for another 20 seconds.
  11. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  12. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  13. Core the centre and fill with sour lemon sauce. Fit the end of a piping tip with a Wilton 8B tip, and fill with yellow frosting. Fit the second with a 6B tip and fill with light yellow. Fit the end with a smaller French tip and fill with white frosting.
  14. Frost a swirl of each colour on each cupcake to finish!