Lemon Cupcakes Recipe

Name: Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour (375 mL); 1 1/2 tsp baking powder (7 mL); 1/4 tsp salt (1 mL); 1 cup granulated sugar (250 mL); 1/2 cup unsalted butter, melted and cooled (125 mL); 2 eggs; 2 tsp grated lemon zest (10 mL); 1/4 tsp lemon extract (1 mL); 1/2 cup milk, preferably whole (125 mL); One 12-cup muffin tin, lined with paper liners or sprayed with nonstick spray

Servings: persons

1
Preheat oven to 350F (180C)
2
In a bowl, whisk together flour, baking powder and salt.
3
Set aside.
4
In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract.
5
Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended.
6
Scoop batter evenly into prepared tin.
7
Bake in preheated oven until a toothpick inserted into center comes out clean, 18 to 22 minutes.
8
Let cool in tin on a wire rack for 10 minutes before transferring to rack to cool completely.
9
Decorate cooled cupcakes with any of the icings(see Notes).

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour (375 mL), 1 1/2 tsp baking powder (7 mL), 1/4 tsp salt (1 mL), 1 cup granulated sugar (250 mL), 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.

That's it — enjoy your meal!

Lemon Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions