Crazy for Crust · by Dorothy Kern★ 4.1 (111)
Lemon Cupcakes Recipe
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 7%
CARBS 66G57% OF CAL
1G FIBER57G SUGAR8G OTHER
FAT 22G42% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright lemon cupcakes filled with tart lemon curd and topped with silky frosting. Triple lemon flavor makes these perfect for spring celebrations or brightening up any day.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 15- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter (melted)
- 1 ¼ cups (250g) sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ cup (59ml) fresh lemon juice (from about 1/2 a large lemon)
- 1 tablespoon lemon zest (from about 1 large lemon)
- ½ cup (119ml) whole milk
- ½ cup lemon curd (jarred or from scratch for the filling)
- 1 cup (226g) unsalted butter (softened)
- 4 ½ cups (509g) powdered sugar
- 1 tablespoon lemon zest (1 large lemon)
- ¼ cup (59g) lemon juice (1 large lemon)
- ¼ teaspoon salt
- 1-2 tablespoons heavy whipping cream (for desired consistency)
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 7%
CARBS 66G57% OF CAL
1G FIBER57G SUGAR8G OTHER
FAT 22G42% OF CAL
11G SAT11G 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
- 20m
- Sodium
- 139mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 24mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.