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My review
One Bowl Lemon Cupcakes
Dani
"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!"
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Ingredients
45 m servings 160 calsOriginal recipe yields 24 servings (24 cupcakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 160 calories; 5.3 g fat; 26.6 g carbohydrates; 2 g protein; 16 mg cholesterol; 216 mg sodium. Full nutrition
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Reviews
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Most helpful positive review
8/21/2015
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 ...
Most helpful critical review
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, ...
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8/21/2015
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 ...
3/7/2015
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 ...
2/12/2015
Excellent recipe. Only change made was to reduce the lemon juice to a 1/2 cup and made a cake instead of cupcakes.
6/16/2017
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 re...
7/17/2016
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 cen...
5/1/2016
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?
2/21/2016
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...
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, ...
10/3/2015
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.