Lemon Burst Cupcakes Recipe

Name: Lemon Burst Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Butter, At Room Temperature; 2 cups Sugar; 4 whole Eggs; 3 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1 pinch Salt; 1 cup Milk; 1 teaspoon Vanilla Extract; 2 Tablespoons Lemon Zest; 2 Tablespoons Fresh Lemon Juice; 2 Tablespoons Lemon Pulp (optional, But I Love The Burst Of Lemon Pockets It Leaves In The Cupcakes)

Servings: persons

1 cup Butter, At Room Temperature
2 cups Sugar
4 whole Eggs
3 cups All-purpose Flour
1/2 teaspoons Baking Soda
1 pinch Salt
1 cup Milk
1 teaspoon Vanilla Extract
2 Tablespoons Lemon Zest
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Lemon Pulp (optional, But I Love The Burst Of Lemon Pockets It Leaves In The Cupcakes)

1
1. Preheat oven to 325 degrees F.
2
2. Line two 12-count cupcake pans with baking cups and set aside.
3
3. In a large bowl with an electric mixer, cream the butter and sugar together until fluffy.
4
4. Add the eggs, one at a time until the mixture becomes creamy.
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5. In a medium bowl combine the flour, baking soda and salt together. Whisk to combine or sift them.
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6. Alternately add the dry ingredients and the milk into the creamed mixture until completely incorporated to the wet ingredients.
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7. Add the vanilla extract, lemon zest, fresh lemon juice, and lemon pulp. Mix batter for an additional minute. Mixture be thick but light and fluffy.
8
8. Divide the batter among the cupcake liners using a ice cream/cookie scoop and bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
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9. Allow cupcakes to cool completely before adding the lemon curd or favorite frosting. See my TastyKitchen recipe box for my Lemon Curd recipe.

1312

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Butter, At Room Temperature, 2 cups Sugar, 4 whole Eggs, 3 cups All-purpose Flour, and more.

Yes, Lemon Burst Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Burst Cupcakes

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