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Lemon Cupcakes Recipe

Course: Dessert
Total Time: Under 4 Hours
Skill Level: Moderate
Cost: Inexpensive
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Lemon Cupcakes

Photo by: Joseph DeLeo

Light and tart. I like to fill these cupcakes with Fresh Lemon Curd.

Yield: Makes 12 cupcakes


  • 1½ cups all-purpose flour (375 mL)
  • 1½ tsp baking powder (7 mL)
  • ¼ tsp salt (1 mL)
  • 1 cup granulated sugar (250 mL)
  • ½ cup unsalted butter, melted and cooled (125 mL)
  • 2 eggs
  • 2 tsp grated lemon zest (10 mL)
  • ¼ tsp lemon extract (1 mL)
  • ½ cup milk, preferably whole (125 mL)


  • One 12-cup muffin tin, lined with paper liners or sprayed with nonstick spray


Preheat oven to 350°F (180°C)

1. In a bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract. Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended.

3. Scoop batter evenly into prepared tin. Bake in preheated oven until a toothpick inserted into center comes out clean, 18 to 22 minutes. Let cool in tin on a wire rack for 10 minutes before transferring to rack to cool completely.

4. Decorate cooled cupcakes with any of the icings(see Notes).


Decorate with either of the following icings:

French Buttercream Frosting

Fresh Lemon Frosting

© 2007 George Geary

Nutrients per serving (% daily value)

208kcal (10%)
55mg (5%)
0mg (1%)
81mcg RAE (3%)
57mg (19%)
5g (27%)
9g (14%)
127mg (5%)
1mg (5%)

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