Extra-Lemony Lemon Cupcakes with Lemon Glaze

Extra-Lemony Lemon Cupcakes with Lemon Glaze

Bobbie Susan 14

"These cupcakes are for anyone who is tired of "wimpy" lemon cupcakes. They have a serious lemony punch!"


24 servings
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 350 F.
  2. 2. Using your hands, mesh the lemon zest and sugar together.
  3. 3. Cream the butter and sugar/lemon zest mixture together.
  4. 4. Add the eggs, one at a time, mixing well between each egg. Add vanilla and mix.
  5. 5. Combine the dry ingredients (including the lemonade powder) together into one separate container, and the milk and lemon juice together in another.
  6. 6. Alternate adding dry ingredient mixture and lemon/milk mixture to the main bowl, mixing for 30 seconds between each addition. Do this until everything is mixed together.
  7. 7. When everything has been added, mix one additional minute until smooth.
  8. 8. Spoon batter into 24 paper-lined muffin cups.
  9. 9. Bake for 15 minutes at 350 F.
  10. 10. Combine Glaze ingredients. Cool cupcakes completely. Dip each cupcake into glaze.
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I made this exactly as written and it has a wonderfully strong lemon taste. Most lemon recipes I have tried aren't tangy enough for me but this one was perfect. The batter seemed a little thick ...