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19Ingredients
101Minutes
320Calories
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Description
These bright, tangy lemon cupcakes add sunshine to any occasion.
Ingredients
US|METRIC
24 SERVINGS
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Directions
- Preheat the oven to 350°F.
- Line two 12-cavity muffin pans with paper liners. Set aside.
- Place the butter, canola oil, granulated sugar, vanilla, and lemon zest in a large mixing bowl. Reserve the lemons for later use. Using a hand mixer or stand mixer fitted with a whisk attachment, cream ingredients together on medium speed until smooth, about 1 minute. Add the eggs and continue to beat until mixture is light and fluffy, about 1 minute longer.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium150mg6% |
| Potassium70mg2% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber1g4% |
| Sugars32g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(12)
Rangan a year ago
I work at Yummly and made these for a colleague's birthday, they were a delight. I halved the recipe (using 2 eggs and halving everything else) to make a dozen cupcake. I used Meyer lemons and subbed regular milk for the small amount of heavy cream in the frosting. Very tasty - a sweet treat but not cloying. Will make again.
Rummel a year ago
They turned out fantastic! I thought both the lemon zest and the lemon juice would be too overpowering, but it was perfect!
#cookingfor2
Erik Parkhomenko 2 years ago
Loved the recipe! I skipped on the heavy creme because I forgot about it but it worked out even without it. Also I think vanilla extract is not necessary but it's a nice addition. In any case love the recipe and check out the muffins I made!