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

Lemon Sparkle Cupcakes Recipe

Publisher Photo
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

Ingredients

  • 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
  • TOPPING:
  • 1/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 each) equals 215 calories, 10 g fat (3 g saturated fat), 44 mg cholesterol, 164 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 215 calories, 10 g fat (3 g saturated fat), 44 mg cholesterol, 164 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.

Sweet White Wine

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

Reviews for Lemon Sparkle Cupcakes

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 15, 2012

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

MY REVIEW
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. :)

MY REVIEW
Reviewed Sep. 8, 2008

they are easy to make my dauter helped for home school

MY REVIEW
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.

Debbie

MY REVIEW
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

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