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Lemon Sparkle Cupcakes

 Lemon Sparkle Cupcakes
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.
15 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1-2/3 cups King Arthur Unbleached 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

Directions

  • 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.
  • Fill paper-lined muffin cups two-thirds full. Combine topping
  • ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  • 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

2 of 2

Lemon Sparkle Cupcakes (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.