Total Time
Prep 25 mins
Cook 15 mins

From Taste of Home. I haven't tried them yet, but I love lemony things and these look yummy!

Ingredients Nutrition


  1. Preaheat oven to 325*. Line a 12-cup muffin tin with paper liners.
  2. Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest, lemon extract, and vanilla.
  3. Combine flour and salt; add to creamed mixture, alternating with half and half. Beat until just combined (shouldn't be too smooth).
  4. Fill paper liners 3/4 full of batter. Bake at 325* for 15-22 minutes, or until toothpick tests clean. Cool for 10 minutes in pan; remove from pan and cool completely on a wire rack.
  5. To make frosting, beat shortening in a small mixing bowl until fluffy. Beat in milk, vanilla, and lemon extract. Beat in powdered sugar until smooth.
  6. Once cupcakes are cool, top with frosting.


Most Helpful

The cupcake itself was horribly heavy, dry and weighed a ton. The recipe said "beat until just combined (shouldn't be too smooth)." Well, it was like bread batter and the consistency of the cupcakes were like heavy cornbread muffins.

nikimama3 November 05, 2008

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