Lemon Cupcakes Recipe

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

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

Stir in the sour cream, lemon juice, and lemon zest until well blended.

Divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.