House of Nash Eats · by Amy Nash★ 5.0 (3)
Lemon Cupcakes
NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 8%
CARBS 77G55% OF CAL
2G FIBER10G OTHER65G TOTAL SUGAR
FAT 27G44% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright lemon cupcakes with fresh lemon buttercream frosting, optionally filled with lemon curd. Sweet and tart, these are perfect for cake lovers.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup salted butter (room temperature)
- 1 cup granulated sugar ((200g))
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour ((188g))
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 Tablespoon lemon zest
- 1 cup salted butter (room temperature)
- 4 cups powdered sugar ((480g))
- 2 Tablespoons heavy whipping cream
- 1-2 Tablespoons lemon juice
- 1/2 batch [homemade lemon curd]
At a glance
PER SERVING · TIME 50M
CAL 28%·PRO 8%
CARBS 77G55% OF CAL
2G FIBER10G OTHER65G TOTAL SUGAR
FAT 27G44% OF CAL
16G SAT12G 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
- 301mg
- Total sugar
- 65g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 33mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.