Lemon Cupcakes Recipe
Add a photo
1 of 2 Photos

Lemon Cupcakes

"Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth."

Rating: This weblink has been rated 15 times with an average star rating of 4.5 Read Reviews (14)

Rate/Review | 3,225 people have saved this

Prep Time:
48 Min
Cook Time:
17 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 30 cupcakes
 

Ingredients

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 2 1/2 tablespoons fresh lemon juice, divided
  •  
  • Lemon Cream Icing
  • 2 cups chilled heavy cream
  • 3/4 cup confectioners' sugar
  • 1 1/2 tablespoons fresh lemon juice

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 13.1g | Cholesterol: 67mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2009 by TONIADAVIS 
I usually do not try recipes that have not been reviewed but I was out of time and this was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by landed 
I thought these were really good. This cupcake is more of a grownup cupcake, something you'd... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by omi 
everyone loved this! Smells good, tastes even better. I added 1 more tbsp of lemon zest and 2... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by GramaSue 
Oh my! I always cut the fat/butter in every single recipe by 1/2 - dessert or savory - and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by KiWi 
I just made these and they came out perfect. I added a spoonful of vanilla pudding in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2009 by Carole Ann 
I'll give this four stars instead of three for two reasons: one, I didn't use self-rising... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by pink-raspberry 
These were light, fluffy, lemony, and delicious! Unfortunately I overfilled my small cupcake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by CHANDYCOOKS 
I baked this into a cake. Very light and yummy.. The lemon taste is very mild. I like the tang... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by knit knat 
These cupcakes were delicious and everyone just ate them up! The cake with this whipped cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by pari 
Excellent recipe!!! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?