• Skip to main content
  • Skip to primary sidebar
Recipe Diaries
menu icon
go to homepage
  • Recipes
  • Press
  • About
  • Shop
  • Foodie Styling
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • Press
    • About
    • Shop
    • Foodie Styling
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Dessert Recipes

    Lemon Cupcakes

    Published: May 23, 2014 · Modified: Oct 7, 2022 by Jenna · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe

    Lemon Cupcakes
    Lemon Cupcakes

    Lemon Cupcakes -  lemon desserts are what you think of when it comes to Springtime and these lemon cupcakes are the perfect dessert for that.

    Baking can be super fun and easy to learn and one of the things that really helped me out when I first learned how to bake was separating the dry and wet ingredients into different bowls. Baking recipes should be separated out this way in general for the most part and you can see that in the ingredients list below. 

    The frosting for the recipe might be at a different level for most beginner bakers and I would suggest just going to the store and buying a container of frosting instead. Even I had difficulties with it since it involves using a candy thermometer to make the frosting. I would not be offended if you did that because that is what I did after giving up on making a meringue frosting. 🙂 The cupcake batter is great though.

    This recipe was from one of the Food Network May magazines I had. The full recipe can be found here. There was an image with a bunch of different cupcakes and flavors and they used just one base to create multiple numbers of flavors. This recipe calls for almonds in the batter and if you are allergic to almonds just leave them out. 

    Ingredients for Lemon Cupcakes:

    • All-purpose flour
    • Sliced almonds
    • Baking powder
    • Baking soda
    • Salt
    • Eggs
    • Sugar
    • Buttermilk
    • Vegetable oil
    • Lemon zest
    • Lemon juice

    How to make Lemon Cupcakes

    1. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
    2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
    3. Make the frosting: Combine ⅔ cup sugar and ¼ cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining ¼ cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.
    Lemon Cupcakes
    Print

    Lemon Cupcakes


    • Prep Time: 30
    • Cook Time: 16
    • Total Time: 46 minutes
    • Yield: 12 1x
    Print Recipe
    Pin Recipe

    Description

    Lemon Cupcakes -  lemon desserts are what you think of when it comes to Springtime and these lemon cupcakes are the perfect dessert for that.


    Scale

    Ingredients

    For the cupcakes:

    • 1 ¼ cups all-purpose flour
    • ¼ cup sliced almonds
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 cup sugar
    • ½ cup buttermilk
    • ½ cup vegetable oil
    • 1 tablespoon finely grated lemon zest
    • 2 tablespoons fresh lemon juice

    for the frosting: 

    • ⅔ cup plus
    • ¼ cup sugar
    • 3 large egg whites, at room temperature
    • 2 sticks unsalted butter, cut into pieces, at room temperature
    • 4 drops yellow food coloring (optional)
    • 1 tablespoon finely grated lemon zest
    • ¼ cup fresh lemon juice (from about 2 lemons)

    Instructions

    1. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
    2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
    3. Make the frosting: Combine ⅔ cup sugar and ¼ cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining ¼ cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.

    Notes

    Disclaimer: This is not a WW recipe. 

    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    More Dessert Recipes

    • Beatty's Chocolate Cake Recipe | Ina Garten
    • Peanut Butter Monster Cookies
    • Rhubarb Dump Cake Recipe
    • Spring Dessert Ideas

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

    More about me →

    Seasonal Recipes

    • Paula Deen's Baked Acorn Squash
    • 5 Easy Recipes with Cake Mix and Canned Pumpkin
    • Weight Watchers Pumpkin Muffins with Chocolate Chips
    • Weight Watchers Pumpkin Fluff Dip Recipe

    Popular Recipes

    • Air Fryer Hard Boiled Eggs
    • Oven Roasted Smoked Sausage and Potatoes
    • Paula Deen's Crockpot Mac and Cheese
    • Tiktok Ramen

    Footer

    ↑ back to top

    About

    • Privacy Policy

    My Other Site!

    • My other blog is Foodie Styling and it's all about my favorite grocery store Aldi!

    Contact

    • Press
    • FAQ
    • Drop me a message!

    Copyright © 2022 Recipe Diaries