Extra-Lemony Lemon Cupcakes

Extra-Lemony Lemon Cupcakes

Bobbie Susan

"These cupcakes are for anyone who is tired of "wimpy" lemon cupcakes. They have a serious lemony punch!"
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • 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, Crisco, and sugar/lemon zest mixture together.
  4. 4. Add the eggs, one at a time, mixing well between each egg.
  5. 5. Then, add vanilla.
  6. 6. Combine flour, baking powder, salt, and baking soda together in a separate bowl.
  7. 7. In a cup combine the lemon juice and instant lemonade powder.
  8. 8. Mix the dry ingredients and lemon juice/lemonade into the butter/sugar mixture alternating between the two (starting and ending with the flour mixture).
  9. 8. Spoon batter into 24 paper-lined muffin cups filling each cup 1/3 full.
  10. 9. Bake for 15 minutes at 350 F.
  11. 10. Top with favorite frosting.


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