Lemon Cupcakes with Lemon Frosting Recipe - Allrecipes.com
Lemon Cupcakes with Lemon Frosting Recipe
  • READY IN 30 mins

Lemon Cupcakes with Lemon Frosting

Recipe by  

"The best lemon cupcake topped with a sweet lemon frosting."

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Ingredients Edit and Save

Original recipe makes 12 cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  2. Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  4. Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.
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Footnotes

  • Cook's Note:
  • You can easily substitute any extract you like to both the batter and the frosting.
  • Add food coloring to the frosting if you want it too look "lemony."
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Reviews More Reviews

Feb 09, 2015

it turned out much better than I was expecting. It was a little too sweet.

 
Apr 06, 2015

I am new to baking. I loved this recipe...it was a lot simpler then a lot I was finding. It seems a little dense...trying to figure out how to fix that next time...I did not find them too sweet, They may need a little less flour..or just more milk..it is a good recipe to use as a base for other flavors too, it seems. I did not use lemon extract. I used concentrated lemon juice...(it gave it a lighter lemon flavor...)..for a strong lemon flavor I would suggest using actual fresh lemons. I did not use the frosting recipe...I wanted cream cheese frosting...I find a very easy recipe on foodnetwork.com. I think I will start using this recipe for cupcakes. I did add a little more sugar, not a lot more. I will see if my fiance likes it. I filled the cupcake liners almost all the way..maybe 3/4 full and they did round up pretty nice. The batter was a bit thicker too, the last ones I made had a very watery batter...which is why I think these may have needed a little more milk..

 

3 Ratings

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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