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Adapted from Preppy Kitchen's Lemon Cupcakes
1¾ cups all-purpose flour
1 cup granulated sugar
2 tablespoons lemon zest (about 2-3 lemons)
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup unsalted butter (melted)
2 large eggs
½ cup sour cream (room temp)
¼ cup whole milk (room temp)
¼ cup lemon juice (60 ml)
Preheat the oven to 375°F. Line a 12-cup cupcake pan with paper liners and set aside.
Add the sugar and lemon zest into a food processor, then pulse until the zest is broken up and the sugar is pale yellow in color. Put the sugar in a medium mixing bowl.
Add the butter, eggs, sour cream, milk , and lemon juice to the bowl with the lemon sugar, and whisk together until it is lump-free and well combined.
Sift the flour, baking soda, baking powder and salt into a large bowl then combine well with a whisk. Pour the wet ingredients into the flour mixture and fold together just until all of the dry streaks of flour have disappeared.
Fill each cupcake liner almost full with batter (about ¼ cup per cupcake) You may have a little bit of batter leftover. (I usually use that to make Leftover Cake Balls)
Bake for 5 minutes, then reduce the temperature to 350°F, and bake for another 10 to 12 minutes or until the center of each cupcake is springy to the touch. Let the cupcakes cool in the pan for a few minutes, then remove and place on a wire rack to cool completely.
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