Live Well Bake Often · by Danielle Rye
Lemon Cupcakes
NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 5%
CARBS 63G56% OF CAL
0G FIBER10G OTHER53G TOTAL SUGAR
FAT 22G43% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cupcakes infused with lemon in three ways: in the batter, in the filling, and in the frosting. Bright, citrusy, and perfect for spring and summer gatherings.
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View the full recipe on Live Well Bake Often →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ¾ cups cake flour (spooned & leveled (190 grams))
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened (115 grams))
- 1 cup granulated sugar ((200 grams))
- 2 large eggs (at room temperature)
- 3 tablespoons fresh lemon juice ((45 ml))
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature (120 ml))
- 1 cup unsalted butter (softened (230 grams))
- 4 cups powdered sugar ((480 grams))
- 1 tablespoon heavy whipping cream ((15 ml))
- 2 to 3 teaspoons finely grated lemon zest
- ⅛ teaspoon salt
- 1 cup lemon curd (homemade or store-bought)
At a glance
PER SERVING · TIME 90M
CAL 23%·PRO 5%
CARBS 63G56% OF CAL
0G FIBER10G OTHER53G TOTAL SUGAR
FAT 22G43% OF CAL
11G SAT10G 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
- 1h 10m
- Cook
- 20m
- Sodium
- 78mg
- Total sugar
- 53g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 21mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.