Lemon Cupcakes Recipe

Name: Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups self-rising flour; 1/2 teaspoon salt; 1 cup unsalted butter, at room temperature; 2 cups white sugar; 4 eggs, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons lemon zest; 1 cup whole milk, divided; 2 1/2 tablespoons fresh lemon juice, divided; Lemon Cream Icing; 2 cups chilled heavy cream; 3/4 cup confectioners' sugar; 1 1/2 tablespoons fresh lemon juice

Servings: persons

3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided
Lemon Cream Icing
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

1
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
3
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
4
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 for about 10 minutes before removing them to finish cooling on a rack.
5
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the 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 on the cooled cupcakes. Refrigerate leftovers.

1868

kcal

Calories

102

Fat

217

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 13 ingredients. The key ingredients include: 3 cups self-rising flour, 1/2 teaspoon salt, 1 cup unsalted butter, at room temperature, 2 cups white sugar, and more.

Yes, Lemon 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 Cupcakes

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