Lemon Cupcakes


Original recipe makes 30 cupcakes

4 cups self-rising flour

1 1/2 teaspoon vanilla extract

3 tablespoons lemon zest

1 1/2 cup whole milk, divided

3 tablespoons fresh lemon juice, divided

1/2 teaspoon salt

2 cups unsalted butter, at room temperature

3 cups white sugar

4 eggs, at room temperature

Lemon Cream Icing

2 cups chilled heavy cream

3/4 cup confectioners’ sugar

2 tablespoons fresh lemon juice


1-Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

2-Put the self-rising flour and salt together in a bowl. In another bowl,mix the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Add in the vanilla extract and lemon zest.

3-Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

4-Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Let the cupcakes cool in the pans for about 15 minutes before removing them to finish cooling on a rack.

5-To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 3 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

6-Enjoy !

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