Glazed lemon cupcakes...just like spring is here!

2 servings
10 min
25 min
Very Easy
A receipt to please the children! Easy and rapid to be realized! A delight that happiness!


Number of serving: 2
1/2 cup unsalted butter (room temp)

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup low-fat buttermilk

Zest of one lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze

1 cup granulated sugar

2 large eggs

1 1/2 cups confectioners sugar

1/2 cup dried black raisins


  • Preheat oven to 350 degrees. Line a 12 muffin tray or a 6-cup jumbo muffin tin.
  • Coffeegrounded used pretty small Panettone papers, & her pictures are very beautiful too.
  • Whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, lemon juice and zest. I added lemon essence too.
  • Beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Turn mixer to low speed and add flour in three batches, alternating with two additions of the buttermilk mixture. Add dried berries if using
  • Divide the batter amongst muffin tin/cupcake papers. Bake in preheated oven for approximately 20 to 25 minutes. Cool completely on a rack before frosting. In a small bowl, stir confectioners sugar with remaining lemon juice until smooth, & thick. Drizzle or pour over cakes.
  • Add sprinkles garnishes immediately, if using. Allow to set for 30 minutes before serving/storing;


GLAZED LEMON CUPCAKES...Just like Spring is here!, photo 1GLAZED LEMON CUPCAKES...Just like Spring is here!, photo 2GLAZED LEMON CUPCAKES...Just like Spring is here!, photo 3GLAZED LEMON CUPCAKES...Just like Spring is here!, photo 4

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