Lemon Cupcakes

Lemon Cupcakes

289
friedbluetomato 6

"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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Ingredients

1 h 25 m servings 232 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

289
  1. 342 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 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...

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...

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.

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 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. T...

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 batt...

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...

These were light, fluffy, lemony, and delicious! Unfortunately I overfilled my small cupcake tins, and the tops became crusty and dry. Do NOT fill them any more than 3/4 as the self-rising flou...