Lemon Cupcakes Recipe
Lemon Cupcakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Usher in spring with these tender, lemony cupcakes. “It's a recipe from my mother that I spiced up a bit,” shares Bertina Johnson from Waynesboro, Virginia.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 to 3 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup half-and-half cream
  • FROSTING:
  • 1/4 cup shortening
  • 1-1/2 to 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 5 to 6 teaspoons 2% milk

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.
Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.
Originally published as Lemon Cupcakes in Taste of Home

Nutritional Facts

1 each: 319 calories, 14g fat (7g saturated fat), 79mg cholesterol, 124mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 to 3 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup half-and-half cream
  • FROSTING:
  • 1/4 cup shortening
  • 1-1/2 to 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 5 to 6 teaspoons 2% milk
  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.
Originally published as Lemon Cupcakes in Taste of Home

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Reviews forLemon Cupcakes

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MY REVIEW
ReneeC___NCalif User ID: 106192 125617
Reviewed Jan. 16, 2011

"Having just got some lemons from our son's home, this will be great.  I'm also liking that the recipe yields a dozen cupcakes.  Too many times I throw away cupcakes as it's too much for just DH and myself.

 
Thanks Bertina!!"

MY REVIEW
Melissa Schanck User ID: 5766489 208866
Reviewed Jan. 16, 2011

"The cupcakes were very very dense, and were more like a dry muffin than a moist cupcake. The flavor of the cupcake wasn't bad, but it was too heavy for my liking. The frosting was like an icing, and wasn't very flavorful."

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