I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!

Dani

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.

  • Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.

  • Fill cupcake liners with batter to about two-thirds full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Note:

Batter will react to the hot lemon juice, so make sure you have a large enough bowl to accommodate the expanded, frothier batter.

Nutrition Facts

160 calories; protein 2g; carbohydrates 26.6g; fat 5.3g; cholesterol 16.3mg; sodium 216.4mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2015
I made no changes to this recipe (I lied. I didn't use fresh squeezed lemon juice; I got it from a bottle and I used coconut oil because I'm out of other oils.) and made a cream cheese frosting for the kicker. And boy was it good! Not dry not over tart... And just super lemony-delicious! I had a lot of leftover batter so I made a snack cake too which is good as well. Great recipe! Thanks! Read More
(9)

Most helpful critical review

Rating: 1 stars
01/27/2016
These cupcakes were not my fave. The flavor was great but the texture was not good they were flat and spongey. I will not be using this recipe again. Read More
(1)
26 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/21/2015
I made no changes to this recipe (I lied. I didn't use fresh squeezed lemon juice; I got it from a bottle and I used coconut oil because I'm out of other oils.) and made a cream cheese frosting for the kicker. And boy was it good! Not dry not over tart... And just super lemony-delicious! I had a lot of leftover batter so I made a snack cake too which is good as well. Great recipe! Thanks! Read More
(9)
Rating: 4 stars
03/07/2015
This was a great Recipie. I was a little concerned with the amount of lemon but I topped the cupcakes with a sweat buttercream icing that balanced out the tartness. they were a huge hit. Very moist too. Read More
(5)
Rating: 5 stars
02/12/2015
Excellent recipe. Only change made was to reduce the lemon juice to a 1/2 cup and made a cake instead of cupcakes. Read More
(4)
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Rating: 5 stars
06/16/2017
So delicious!!! Okay I did make one big mistake and changed one ingredient-but I think it really is the base recipe that deserves 5 stars (I hate when people make like 10 changes and give the recipe five stars when the original recipe actually stinks-I really don't think that's the case here). I didn't have lemon extract and I'm not even sure where to find that in the country I live in so I used an edible Lemon essential oil-I think about 10 drops instead. I did use bottle lemon juice because I didn't have lemons-but that is a very minor sub. The mistake I made was that I read "lemon juice" where it said lemon extract and added it at that point-oops so I didn't boil the lemon juice. It was fine though. I saw that some reviewers said they didn't rise much- but when I filled my muffin tins 2/3 they rose to the top of the muffin tin - which is what cupcakes are supposed to do they're supposed to be flat on the top (they aren't muffins that are supposed to go over the top). The finally result was so lemony sweet (though in ny opinion not too sweet) and moist. They were fantastic plain or with a simple vanilla buttercream. I have a convection oven so I lowered the temp a bit (150 C) and I think I cooked them a few minutes longer (about 18 for a clean toothpick). Read More
(2)
Rating: 5 stars
07/17/2016
I just made theses today and they came out delicious!! I love the texture! For an added kick I just added some lemon zest and limoncello to the batter then put some of my lemon curd in the center and frosted with limoncello frosting! Yum!!! Read More
(2)
Rating: 4 stars
05/01/2016
The cupcake was delicious and moist but when I took them out of the oven the sank in. They were still yummy but is there a reason they sunk in? Read More
(1)
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Rating: 3 stars
12/25/2015
I love the practicality of one bowl recipes like this I cut the recipe in half add lemon zest for more lemon taste added 3 tbsp of oat should have reduce the amount of sugar because well too sweet for me. I made cream cheese frosting with limoncello in it and sprinkle of lemon salt Read More
(1)
Rating: 5 stars
02/21/2016
Wow! what a great recipe. The only thing that I changed was that I used Organic Lemon Juice and cut the amount of lemon juice down to 1/2 cup.. Absolutely yummy and moist. I added a lemon cream cheese frosting as my topping. Read More
(1)
Rating: 1 stars
01/26/2016
These cupcakes were not my fave. The flavor was great but the texture was not good they were flat and spongey. I will not be using this recipe again. Read More
(1)
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