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Lemon Cupcakes

Lemon Cupcakes
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Makes 12 cupcakes| Hands-On Time: | Total Time:


  • For the cupcakes:
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • For the frosting:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 2 teaspoons finely grated lemon zest plus 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt


  1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the  vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
  5. Make the frosting: Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, juice, and salt. Frost the cupcakes.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 318
  • Fat 16g
  • Sat Fat 10g
  • Cholesterol 76mg
  • Sodium 167mg
  • Protein 3g
  • Carbohydrate 40g
  • Sugar 28g
  • Fiber 1g
  • Iron 1mg
  • Calcium 37mg
What does this mean? See Nutrition 101 .

Quick Tip

Cupcake liners
If you don’t have paper liners, butter and flour the cups of the muffin tin instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.