A classic chocolate cupcake is topped with a sweet and tangy lemon buttercream. Try this chocolate and citrus combo that is better than the traditional chocolate orange (in my opinion!). I hope you love these Chocolate Lemon Cupcakes as much as I do!
If you’re looking for more cupcake recipes, check out my Apple Cinnamon Cupcakes, Brown Sugar Carrot Cupcakes, or my Maple Bacon Brown Sugar Cupcakes.
Why You’ll Love This Recipe
This moist and fluffy chocolate cupcake is topped with a sweet and tangy lemon buttercream frosting. Try these simple but classic cupcakes for your next celebration. If you want to get fancy, you can top them with a slice of lemon or even Candied Lemons as well! Serve these with a big glass of milk!
If you like the chocolate and lemon combo as much as I do, then try my Lemon Frosted Chocolate Cookies are a recipe that I make all the time! And I recently just made Lemon Zest Chocolate Chip Cookies, which are a really delicious take on classic chocolate chip cookies.
Ingredients for Chocolate Lemon Cupcakes
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Frontier Co-Op Organic Lemon Flavor
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Lemon CupcakesDifficulty: Easy
Moist and rich chocolate cupcakes are topped with a lightly sweetened lemon buttercream frosting.
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 to 3 teaspoons organic milk
2 teaspoons organic lemon flavor
- Preheat the oven to 350°F. Line 2 cupcake tins with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, cream, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
- In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.
- Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and lemon flavor. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Transfer to a piping bag with tip #808. Pipe frosting onto cupcakes. You can also just use a butter knife!
- Store in an airtight container in the fridge for up to 3 days.
- Gluten Free — Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Cookies ‘N Cream Cupcakes recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!