Rating: 4.5 stars
565 Ratings
  • 5 star values: 360
  • 4 star values: 130
  • 3 star values: 43
  • 2 star values: 16
  • 1 star values: 16

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.

Recipe Summary

prep:
48 mins
cook:
17 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
30
Yield:
30 cupcakes
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Cream Icing

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

232 calories; protein 2.7g; carbohydrates 26.7g; fat 13.1g; cholesterol 63.6mg; sodium 259.8mg. Full Nutrition
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