Back to Lemon Sparkle Cupcakes

Print Options


Card Sizes

Lemon Sparkle Cupcakes Recipe

Lemon Sparkle Cupcakes Recipe

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 YIELD: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


  • 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.

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.

Wine Pairings

Sweet White Wine

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