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Lemon Sparkle Cupcakes

Bursting with lemony zing, these cupcakes don't require frosting. In fact, my family prefers the crunchy sugar-and-spice topping. A dear friend shared the recipe with me, and it has long been in demand at our house. —Janice Porter, Platte, South Dakota
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    about 1-1/4 dozen

Ingredients

  • 2/3 cup shortening
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon grated lemon zest
  • TOPPING:
  • 1/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 1/8 teaspoon ground nutmeg

Directions

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest.
  • Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  • Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 215 calories, 10g fat (3g saturated fat), 44mg cholesterol, 164mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 3g protein.

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