• 30servings
  • 17minutes
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups self-rising flour

  2. 1/2 teaspoon salt

  3. 1 cup unsalted butter, at room temperature

  4. 2 cups white sugar

  5. 4 eggs, at room temperature

  6. 1 teaspoon vanilla extract

  7. 2 tablespoons lemon zest

  8. 1 cup whole milk, divided

  9. 2 1/2 tablespoons fresh lemon juice, divided

  10. Lemon Cream Icing

  11. 2 cups chilled heavy cream

  12. 3/4 cup confectioners' sugar

  13. 1 1/2 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

  2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

  3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

  4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

  5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.


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