Belly Full · by Amy Flanigan
Lemon Cupcakes
NUTRITION · PER SERVING37M COOK
CAL 15%·PRO 4%
CARBS 38G52% OF CAL
1G FIBER7G OTHER30G TOTAL SUGAR
FAT 15G48% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon cupcakes topped with strawberry buttercream, sweet and tart in every bite. A bright, seasonal dessert perfect for spring and summer celebrations.
dessertamericanbaked goodeggs🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups all-purpose flour (, spooned and leveled)
- 1 3/4 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (, melted)
- 1/4 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs (, room temperature)
- 1/2 cup sour cream (, room temperature)
- 1/4 cup buttermilk (, room temperature)
- 1/4 cup lemon juice (, freshly squeezed)
- zest of 2 lemons
- 1 cup unsalted butter (, softened)
- 4 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 3 tablespoons pureed strawberries
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract ((optional))
At a glance
PER SERVING · TIME 37M
CAL 15%·PRO 4%
CARBS 38G52% OF CAL
1G FIBER7G OTHER30G TOTAL SUGAR
FAT 15G48% OF CAL
7G SAT8G 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
- 20m
- Cook
- 17m
- Sodium
- 148mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 18mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.