Lemon Cupcakes

Lemon Cupcakes-Moist cupcakes with a hint of lemon and topped with a lemon butter frosting.

homemadelemoncucakesLemon Cupcakes are perfect for bridal and baby showers. They are so light and yummy. It seems that I am starting to enjoy lemon desserts more than I use to.  I have always liked  lemon desserts but never would’ve  picked a lemon dessert over a chocolate one. However, that seems to be changing.  I think I really like the freshness that the lemon flavor provides. 


Lately, when trying to think of recipe ideas or just an idea of what to bake I keep gravitating to lemon flavored dishes or treats. With that said, I have  more lemon recipes I’m planning to share. 🙂



These lemon cupcakes would be perfect for a bridal shower or afternoon get-together. The lemon flavor is not overpowering, but delicate enough to lightly flavor the cupcake.  It’s light and refreshing, similar to this ice cream

cupcakeshomemadeIf you are looking for a simple, yet dainty dessert then these lemon cupcakes are the perfect recipe for you!

Lemon Cupcakes
  1. 1/2 cup butter
  2. 3 eggs
  3. 1 1/2 teaspoon lemon extract
  4. 1 1/2 cups all-purpose flour
  5. 1 1/2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 3/4 cup sugar
  8. 1/2 cup whipping cream
  9. 1/4 teaspoon lemon zest
Butter Frosting
  1. 3/4 cup butter
  2. about 8 cups of powdered sugar
  3. 1/3 cup milk
  4. 2 teaspoons lemon extract
  5. 1/4 teaspoon lemon zest
  6. More milk for thinning, if necessary
  1. Allow butter and egg to stand at room temperature for 30 minutes.
  2. Line a muffin pan with cupcake liners.
  3. Preheat oven to 350 degrees.
  4. In a small bowl stir together flour, baking powder and salt
  5. In a large mixing bowl beat butter, on medium to high speed for 30 seconds.
  6. Add sugar, beating on high speed for 1 minute.
  7. Scrape bowl.
  8. Add eggs and lemon extract.
  9. Beat until combined.
  10. Alternately, add flour mixture and whipping cream to butter mixture, beating on low speed after each addition, only till combined.
  11. Spoon batter into prepared muffin cups to about 3/4 full.
  12. Bake for 18-20 minutes, or until toothpick inserted in centers comes out clean.
  13. Cool cupcakes in muffin cups on wire racks for 5 minutes.
  14. Remove cupcakes from pan and cool on wire racks.
  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
  2. About 1 minute.
  3. Gradually add 2 cups of powdered sugar, beating well.
  4. Slowly beat in in the 1/3 cup of milk, lemon extract and lemon zest.
  5. Gradually beat in the remaining powdered sugar.
  6. Beat in additional milk until frosting reaches desired spreading consistency.
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