Lemon Cupcakes

4.4

(571)

456 Reviews

144 Photos

Here is a lemon cupcake recipe I use for beautifully delicious treats. Ideally, you'd use buttercream frosting to top the cupcakes, but I tried these with lemon cream icing for a less buttery option, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Submitted by friedbluetomato

Updated on November 18, 2022

144

Prep Time:

45 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

1 hr 25 mins

Servings:

30

Jump to Nutrition Facts

Ingredients

Cupcakes:

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 large eggs, at room temperature
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided

Lemon Cream Icing:

2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
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 before removing them to finish cooling on a rack, about 10 minutes.
Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add 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 icing on cooled cupcakes. Refrigerate leftovers.

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Nutrition Facts (per serving)

232	Calories
13g	Fat
27g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 30
Calories 232
% Daily Value *
Total Fat 13g	17%
Saturated Fat 8g	40%
Cholesterol 64mg	21%
Sodium 260mg	11%
Total Carbohydrate 27g	10%
Dietary Fiber 0g	1%
Total Sugars 17g
Protein 3g	5%
Vitamin C 2mg	2%
Calcium 68mg	5%
Iron 1mg	4%
Potassium 54mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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