Shugary Sweets · by Aimee Shugarman★ 5.0 (4)
Lemon Cupcake Recipe
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 5%
CARBS 45G58% OF CAL
0G FIBER0G ADDED0G INTRINSIC11G OTHER34G TOTAL SUGAR
FAT 14G41% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon cupcakes topped with fluffy lemon buttercream frosting. A homemade treat for lemon lovers, simpler and fresher than store-bought versions.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 5 large egg whites (room temperature)
- 3/4 cup whole milk (divided)
- 2 lemons (zested)
- 3/4 cup unsalted butter (softened)
- 1 3/4 cup granulated sugar
- 2 1/2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter (softened)
- 4 cup powdered sugar
- 1 lemon (zested and juiced)
- 2 Tablespoon heavy cream
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 5%
CARBS 45G58% OF CAL
0G FIBER0G ADDED0G INTRINSIC11G OTHER34G TOTAL SUGAR
FAT 14G41% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 55mg
- Total sugar
- 34g
- Added sugar
- ≥33g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 29mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.