The best lemon cupcake topped with a sweet lemon frosting.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.

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  • Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.

  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Cook's Note:

You can easily substitute any extract you like to both the batter and the frosting.

Add food coloring to the frosting if you want it too look "lemony."

Nutrition Facts

262 calories; protein 3.2g 6% DV; carbohydrates 35.6g 12% DV; fat 11.8g 18% DV; cholesterol 60.1mg 20% DV; sodium 161.4mg 7% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2015
it turned out much better than I was expecting. It was a little too sweet. Read More
(3)

Most helpful critical review

Rating: 3 stars
10/17/2016
Made these twice. The first time as written the second time I doubled the lemon and doubled the frosting. I made these as both mini and normal size cupcakes and I think the mini's taste much better than the full sized ones. The first batch I did not much lemon flavor in the cupcake so I doubled the amount of lemon in the second batch. The three stars is for the full size cupcake for the mini's I would give it four stars. I still think they could use a little more lemon flavor in the cupcakes though but everyone else loved them. I cooked the mini's for 12 minutes. You definitely need to double the amount of frosting though as most of the lemon flavor is from the frosting which is why the mini's tasted better. Read More
(2)
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/09/2015
it turned out much better than I was expecting. It was a little too sweet. Read More
(3)
Rating: 5 stars
06/20/2015
Fantastic! Super easy fantastic lemon flavour. I sent a dozen to my sons preschool and everyone loved them my son asked if we could make them the next day. I am not a decorator at all hence why my icing and decorating leaves something to be desired lol but I did follow this recipe exactly for both the cupcake and the frosting and both are awesome. Perhaps more lemon flavour (Im a lemonaholic) and I may try using coconut extract in the frosting next time too. Read More
(2)
Rating: 5 stars
04/06/2015
I am new to baking. I loved this recipe...it was a lot simpler then a lot I was finding. It seems a little dense...trying to figure out how to fix that next time...I did not find them too sweet They may need a little less flour..or just more milk..it is a good recipe to use as a base for other flavors too it seems. I did not use lemon extract. I used concentrated lemon juice...(it gave it a lighter lemon flavor...)..for a strong lemon flavor I would suggest using actual fresh lemons. I did not use the frosting recipe...I wanted cream cheese frosting...I find a very easy recipe on foodnetwork.com. I think I will start using this recipe for cupcakes. I did add a little more sugar not a lot more. I will see if my fiance likes it. I filled the cupcake liners almost all the way..maybe 3/4 full and they did round up pretty nice. The batter was a bit thicker too the last ones I made had a very watery batter...which is why I think these may have needed a little more milk.. Read More
(2)
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Rating: 3 stars
10/17/2016
Made these twice. The first time as written the second time I doubled the lemon and doubled the frosting. I made these as both mini and normal size cupcakes and I think the mini's taste much better than the full sized ones. The first batch I did not much lemon flavor in the cupcake so I doubled the amount of lemon in the second batch. The three stars is for the full size cupcake for the mini's I would give it four stars. I still think they could use a little more lemon flavor in the cupcakes though but everyone else loved them. I cooked the mini's for 12 minutes. You definitely need to double the amount of frosting though as most of the lemon flavor is from the frosting which is why the mini's tasted better. Read More
(2)
Rating: 3 stars
10/12/2017
The dough turned out great. I love that u can smell the lemon as well as taste it I gave half of the sugar they put here and it was still way too sweet for me (so you can imagine putting the actual sugar listed in the recipe). I would recommend putting a lot less sugar like half less then listed here. Also frosting wasn't that great too sweet and the texture turned out weird. Look for different frosting or icing to put on top this one was over the top sweet. Read More
(1)
Rating: 4 stars
02/15/2017
These turned out really good but quite dense so more like breakfast muffins than a nice dessert cupcake. I followed the recipe exact but then added fresh cranberries and omitted the icing. Read More
(1)
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Rating: 5 stars
02/21/2018
I followed the recipe exactly and it was delicious. Lemon flavor is a pleasant change from vanilla and chocolate. Read More
Rating: 5 stars
06/25/2020
Very good! I did notice though that the icing wasn’t enough to ice all the cupcakes, so I had to make more, otherwise it was very good Read More
Rating: 5 stars
09/24/2019
Very good....smooth texture.... Read More