Photo: Deva Williamson
Triple Lemon Cupcakes
16 ingredients
20 min + 20 min
12
openrecipes
Moist, fluffy lemon cupcakes, filled with tart lemon curd and topped with a light lemon frosting. These are the perfect combination of sweet and citrus.
Estimated Nutrition (whole recipe, rough)
857
Calories
28g
Protein
26g
Fat
124g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup FOR THE CUPCAKES:
- 1 Tablespoon All-purpose Flour
- 2 teaspoons Lemon Zest
- ½ teaspoons Baking Powder
- ½ cups Kosher Salt
- 1 cup Unsalted Butter, Room Temperature
- 2 whole Granulated Sugar
- 2 teaspoons Eggs, Room Temperature
- ½ cups Vanilla Bean Paste Or Extract
- ¼ cups Whole Milk, Room Temperature
- 1 cup FOR THE FILLING:
- 3 cups Lemon Curd (store Bought Or Homemade)
- 1 Tablespoon FOR THE FROSTING:
- 1 Tablespoon Unsalted Butter, Room Temperature
- 2 teaspoons Powdered Sugar
- 1 teaspoon Whole Milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes