What ingredient makes cupcakes soft?

Butter, sour cream, and proper mixing techniques create a soft, tender crumb in cupcakes. In Soft Butter Lemon Cupcakes , the combination of creamed butter and acidic lemon juice gives that signature texture.

What is the secret to super moist cupcakes?

Moisture comes from fat (like sour cream or butter), liquids (like lemon juice), and not overbaking. These Soft Butter Lemon Cupcakes stay moist thanks to their rich base and balance of wet and dry ingredients.

What frosting goes best with lemon cupcakes?

Lemon cream cheese frosting is a favorite — it’s tangy, smooth, and complements citrus well. You can also try raspberry buttercream, vanilla, or white chocolate frosting for these Soft Butter Lemon Cupcakes .

What does lemon juice do to cupcakes?

It brightens flavor, adds moisture, and helps activate baking powder for a soft rise. It’s essential for the flavor and texture of Soft Butter Lemon Cupcakes .

Can I make lemon cupcakes ahead of time?

Absolutely! These Soft Butter Lemon Cupcakes are perfect for making ahead. Bake them a day in advance and store unfrosted in an airtight container at room temperature. You can also freeze them (unfrosted) for up to 2 months — just thaw overnight and frost fresh.

Why are my lemon cupcakes dense instead of soft?

Dense cupcakes usually come from overmixing the batter or using cold ingredients. For the softest texture, cream room-temperature butter and sugar properly, and stir in dry ingredients gently. These Soft Butter Lemon Cupcakes are designed to be light and fluffy — just follow the mixing tips!

6 Secrets to Soft Butter Lemon Cupcakes – Moist, Easy & Citrus-Rich!

Name: Soft Butter Lemon Cupcakes – Moist, Bright, and Bakery-Worthy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1/4 cup sour cream; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 

Ingredients

Scale

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1/4 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. Cream butter and sugar until light and fluffy (2–3 mins).

3. Add eggs one at a time, mixing between each addition.

4. Stir in sour cream, lemon juice, zest, and vanilla.

5. In a separate bowl, whisk flour, baking powder, and salt.

6. Gradually add dry ingredients to wet, mixing gently until just combined.

7. Divide batter evenly among cupcake liners, filling 3/4 full.

8. Bake 18–20 minutes until tops spring back and toothpick comes out clean.

9. Cool in pan for 5 mins, then transfer to a wire rack.

10. Frost with lemon cream cheese frosting or topping of your choice.

Notes

For a tangier flavor, add 1 extra teaspoon of lemon zest.
Use room-temperature butter and eggs for best texture.

These cupcakes can be frozen unfrosted for up to 2 months.

Author: Hailee Nova
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 195 kcal
Sugar: 17 g
Sodium: 105mg
Fat: 9 g
Saturated Fat: 5g
Unsaturated Fat: 3 g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5
Protein: 2.2 g
Cholesterol: 45mg

Keywords: Soft Butter Lemon Cupcakes, lemon cupcake recipe, fluffy lemon dessert