Lemon Sparkle Cupcakes Recipe
Lemon Sparkle Cupcakes Recipe photo by Taste of Home
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Lemon Sparkle Cupcakes Recipe

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4.5 7 14
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Bursting with lemony zing, these cupcakes don't require frosting. In fact, my family prefers the crunchy sugar-and-spice topping. A dear friend shared the recipe with me, and it has long been in demand at our house. —Janice Porter, Platte, South Dakota
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 15 servings


  • 2/3 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon grated lemon peel
  • 1/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 each: 215 calories, 10g fat (3g saturated fat), 44mg cholesterol, 164mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 3g protein.


  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
  2. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  3. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Yield: about 1-1/4 dozen.
Originally published as Lemon Sparkle Cupcakes in Country Woman January/February 2003, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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2124arizona User ID: 845443 268522
Reviewed Jun. 26, 2017

"Loved these cupcakes with the burst of lemon."

lillybow User ID: 1141272 44938
Reviewed Jan. 15, 2012

"Ooops I meant to say I used 1/4 tsp of topping...."

lillybow User ID: 1141272 38662
Reviewed Jan. 14, 2012

"I would agree the lemon flavor could use a boost, but they were light and fluffy and I got almost 2 doz using a 2 in scoop to fill the muffin tin. I used only about 1/2 tsp of topping for each muffin because it seemed like that was enough. So now I have plenty of topping leftover to try the recipe again with some lemon juice. :)"

merilie User ID: 3316883 117556
Reviewed Sep. 8, 2008

"they are easy to make my dauter helped for home school"

jmdhah User ID: 2074231 89636
Reviewed Aug. 12, 2008

"They were easy to prepare, but didn't taste any lemony flavor in them. Were not a hit at my house. I threw most of them away. I would not make them again.


1refund User ID: 1486851 66398
Reviewed Aug. 11, 2008

"A little dry, but good. Felt it would have been better with a little more lemon. Either more zest or lemon juice. nh"

RuthStew User ID: 231550 54301
Reviewed Aug. 11, 2008

"I decided to try these for MY birthday. They were scrumptious, delish!! I highly recomemd them.


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