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

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

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

Reviews (443)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2009
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. Read More
(443)

Most helpful critical review

Rating: 3 stars
08/10/2009
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!! Read More
(98)
556 Ratings
  • 5 star values: 355
  • 4 star values: 130
  • 3 star values: 40
  • 2 star values: 15
  • 1 star values: 16
Rating: 5 stars
07/17/2009
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. Read More
(443)
Rating: 5 stars
01/25/2010
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. Read More
(391)
Rating: 5 stars
07/28/2009
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. Read More
(190)
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Rating: 3 stars
08/10/2009
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!! Read More
(98)
Rating: 5 stars
06/17/2010
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!! Read More
(97)
Rating: 5 stars
07/21/2009
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. Read More
(63)
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Rating: 5 stars
03/12/2013
This is a beautiful cake I would not hesitate to recommend or to make again. It’s moist, not too fluffy yet not too dense. It has that wonderful richness only butter can contribute and just the right level of fresh citrus flavor (I used lime rather than lemon). I did take the plunge and buy self-rising flour for these, as my understanding is the protein content is different – much closer to cake flour than all purpose. In other words, just adding leaveners to all purpose flour supposedly won’t duplicate it exactly even tho’ it's an acceptable substitute. I frosted these with Easy Cream Cheese Frosting, also from this site, to which I added a tablespoon of grated lime zest. This cake and that frosting? The perfect combo. Read More
(63)
Rating: 5 stars
07/27/2009
I just made these and they came out perfect. I added a spoonful of vanilla pudding in the middle of each cupcake before icing. Read More
(51)
Rating: 4 stars
08/14/2009
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 flour definitely rises! I made plain icing and flavored it with the left over lemon juice and zest. It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though--definitely take the time to lick the spoon! :D Read More
(49)