Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth. 


  •     3 cups self-rising flour
  •     ½ teaspoon salt
  •     1 cup unsalted butter, at room temperature
  •     2 cups white sugar
  •     4 eggs, at room temperature
  •     1 teaspoon vanilla extract
  •     2 tablespoons lemon zest
  •     1 cup whole milk, divided
  •     2 ½ tablespoons fresh lemon juice, divided

Lemon Cream Icing

  •     2 cups chilled heavy cream
  •     ¾ cup confectioners' sugar
  •     1 ½ tablespoons fresh lemon juice


Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.