Handle the Heat · by Tessa Arias★ 4.9 (43)
Lemon Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 7%
CARBS 47G61% OF CAL
1G FIBER35G SUGAR11G OTHER
FAT 12G36% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy lemon cupcakes with lemon cream cheese frosting balancing sweet and tart flavors. A spring or celebration dessert that's light and bright.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 3/4 cups (222 grams) Bob’s Red Mill Organic All Purpose Flour
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, (at room temperature)
- 1 cup (200 grams) granulated sugar
- 1 large egg, (at room temperature)
- 1 cup (240 ml) whole milk, (at room temperature)
- 2 tablespoons fresh lemon juice
- 8 ounces (227 grams) cream cheese, (at room temperature)
- 1 tablespoon lemon zest
- 1/8 teaspoon fine sea salt
- 2 1/2 cups (313 grams) powdered sugar, (sifted*)
- 2 tablespoons freshly squeezed lemon juice
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 7%
CARBS 47G61% OF CAL
1G FIBER35G SUGAR11G OTHER
FAT 12G36% OF CAL
7G SAT5G 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
- 25m
- Cook
- 20m
- Sodium
- 209mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 36mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.