An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Lemon Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 8%
CARBS 31G44% OF CAL
2G FIBER9G OTHER21G TOTAL SUGAR
FAT 16G51% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender cupcakes with bright lemon flavor topped with whipped cream lemon frosting. A classic dessert for lemon lovers, light and refreshing.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups flour all purpose or cake and pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)*
- ½ teaspoon vanilla
- 1 tablespoon lemon zest (zest of 1 medium lemon)
- ½ cup milk 2% or whole (room temperature)*
- 1½ tablespoons lemon juice
- 1 cup whipping cream (cold)
- ¼ cup + 2 tablespoons icing / powdered sugar ((45 grams total, if you double the recipe then double this amount))
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 8%
CARBS 31G44% OF CAL
2G FIBER9G OTHER21G TOTAL SUGAR
FAT 16G51% OF CAL
10G 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
- 10m
- Cook
- 20m
- Sodium
- 130mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 38mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.