I’m forever looking for new easy and fun recipes, and occasionally will challenge myself to try new things. This one was fun and made for a really yummy cupcake! Truth be told, it’s really the frosting that brings out the real lemon flavor, while the cakes themselves have more of a sugar cookie taste with a slight hint of lemon….so if you love lemon flavor, don’t forget the frosting!

This recipe yields 12 cupcakes.

1 1/2 c. flour
1 T. lemon zest (finely grated lemon peel)
1 1/2 t. baking powder
1/4 t. kosher salt
1 stick butter – room temperature (1/2 c.)
3/4 c. sugar
2 lg. eggs
1 t. vanilla extract
1/2 c. whole milk (I used 2% – was fine)

1/2 c. butter (1 stick) room temperature
1 1/2 c. powdered/confectioners sugar
1-2 T. lemon zest, depending on zest desired
1-2 T. fresh lemon juice
1/4 t. kosher salt

Heat oven to 350 (F). Line muffin tin with paper liners.
*Using only cake ingredients:
In a medium bowl, whisk together flour, zest, baking powder and salt. Set aside.

Beat butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla.

Add flour mixture and milk, alternating back and forth until all used. Do not over mix.

Bake 20 minutes or until inserted toothpick comes out clean.

Set aside to cool on rack, removing cakes from pan after about 5 minutes and setting out to cool.

Mix all ingredients for the frosting. Pipe or spread on cakes when they are cooled. Refrigerate to keep frosting cool.


lemon cupcakes


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