Love lemon? Then you'll enjoy these golden cupcakes—a nice change from chocolate or white.
Lemon Cupcakes
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 24
- Ingredients 9
Ingredients
- 2 1/3 cups Gold Medal™ all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 1 1/4 cups sugar
- 3 eggs
- 2 tablespoons grated lemon peel
- 1 teaspoon vanilla
- 2/3 cup milk
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
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Step2In medium bowl, mix flour, baking powder and salt; set aside.
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Step3In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
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Step4Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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Step5Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.
Nutrition
170
Calories
9g
Total Fat
2g
Protein
20g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 170
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 16%
- Sodium
- 190mg
- 8%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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