Lemon Queen Cupcakes

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Great recipe for lemon cupcakes!




  • ½ cup flour
  • 1/8 tsp. salt
  • ¼ tsp. baking soda
  • ¼ cup butter
  • ½ cup sugar
  • 1 tsp. grated lemon rind
  • 2 tsp. freshly squeezed lemon juice
  • 2 eggs separated



In a large bowl, stir flour, salt and baking soda together. In another bowl, cream butter and gradually beat in the sugar, creaming well after each addition. Separate the eggs and beat the egg yolks until well beaten. Stir in lemon rind, lemon juice and egg yolks. Add the dry ingredients to this mixture and mix together well. Beat egg whites until stiff peaks form, but not dry. Fold egg whites gently into batter. Spoon into cupcake cups, ¾ full. Bake at 350degrees F for 20 – 25 minutes. Frost cupcakes with lemon cream icing (recipe below). Makes about one dozen cupcakes.


Lemon Cream Frosting:

  • Grated rind of 1 lemon
  • 3 TBSP. lemon juice
  • 1 TBSP. butter
  • 3 TBSP. light cream
  • 3-4 cups icing sugar


Mix first four ingredients together. Gradually add icing sugar and beat until spreading consistency is achieved.

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