I wanted to use up the left over lemon buttercream I had from making Monica and Jae’s birthday cake, so I came up with an easy recipe for mini Sour Cream Lemon Cupcakes. It’s a hit!

Sour Cream Lemon Cupcakes
Makes 24


  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees F. Spray a mini muffin tray with nonstick spray. Set aside.
  2. In a large bowl, cream together butter and white sugar until light and fluffy.
  3. Beat in the egg. Then stir in the sour cream, vanilla extract, and lemon extract.
  4. In a separate bowl, mix the flour, baking powder, and salt.
  5. Mix dry mixture into the wet mixture.
  6. Spread evenly in the mini muffin pan (should have 24 muffins).
  7. Bake for 15 minutes. Check with toothpick test.
posted by jessica at 09:12 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.