Recipe by friedbluetomato
"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."
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unsalted butter, at room temperature
eggs, at room temperature
whole milk, divided
2 1/2 tablespoons
fresh lemon juice, divided
Lemon Cream Icing
chilled heavy cream
1 1/2 tablespoons
fresh lemon juice
I usually do not try recipes that have not been reviewed but I was out of time and this was the first 'from scratch' non chocolate cupcake recipe I came across. It was worth it. They were fluffy, not dry, and delicious. Slightly 'crisp' on the outside and moist on the inside. Tasted like they were from a bakery and not from a box. I did make a few substitutions but I don't think it effected it. I did not have self rising flour and used regular white flour but added 1 tsp baking powder for every cup of flour plus added an additional half tsp of salt. I also did not have lemons but used lemon juice (store bought) and halved the amount for the zest. This review is for the cupcake as I had left over frosting and so used that.
Oh my! I always cut the fat/butter in every single recipe by 1/2 - dessert or savory - and have no problem. However, since this was my son's 1st birthday and I wanted the cupcakes to be PERFECT, I decided to bite the bullet and put in the whole amount! CRAZY! WAAAAY too much butter! The oils were leaking through the paper liners! That was disappointing. I will make them again but next time? MY way!!
I did not have self rising flour , so I used all purpose with 1 tsp baking powder for each cup of flour, and used orange juice and orange zest instead of the lemon. Its one of the most delicious and moist cupcakes I have ever made and its one for keeps.
everyone loved this! Smells good, tastes even better. I added 1 more tbsp of lemon zest and 2 more tbsp of lemon juice. It's perfect even without the icing.
I love these cupcakes!! I've made them twice in the last month, and was thrilled with them both times. They are slightly dense, but I think that is typical of baked goods made from scratch. The 2nd time I made them I added a bit more lemon juice, and my husband said they were even better. Don't worry if you don't have the self-rising flour - adding a tsp of baking powder for each cup of flour works just fine. And I loved the lemony whipped cream frosting. Terrific! Thanks for sharing!!
I thought these were really good. This cupcake is more of a grownup cupcake, something you'd serve adults. The batter for these cupcakes was awesome. My daughter could not stop eating the batter, she thought the cupcakes were good but would have preferred just eating the batter.
I just made these and they came out perfect. I added a spoonful of vanilla pudding in the middle of each cupcake before icing.
I'll give this four stars instead of three for two reasons: one, I didn't use self-rising flour, which might have contributed to how dense they turned out (quite disappointing, considering I was expecting something light and fluffy); and two, because they got better the longer I kept them. I used a recipe for raspberry buttercream that I had on hand and the flavors worked beautifully together, especially after a day or two in the fridge, and went great with a cup of unsweetened tea. A lot of people thought they were too sweet, but I liked them well enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 118
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