Total Time
40mins
Prep 15 mins
Cook 25 mins

Bursting with lemony zing, these cup cakes don't require frosting. In fact, some prefer the crunchy sugar-and-spice topping.

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  2. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Reviews

(2)
Most Helpful

No zing here. Maybe you're supposed to use dried lemon zest? I used fresh, and they didn't taste anything.

Fanged Menace June 26, 2010

Very easy to make, and maybe the best cupcakes I've ever had!!

Companygirl November 20, 2007

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