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Lemon Cupcakes

2 reviews
Total Time
Prep: 25 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Bertina Nicholas, Waynesboro, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

Usher in spring with this lemon cupcake recipe. It's a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia

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Test Kitchen Approved

Lemon Cupcakes

2 reviews
Prep Time 25 min
Cook Time 15 min
Yield 1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 2 to 3 tablespoons grated lemon zest
  • 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
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest 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 in 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.

Nutrition Facts

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

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