I made these Lemon Burst Cupcakes a couple of weeks ago while some friends were in town visiting, I have a tendency to bake whenever they come to visit. Last time I made cherry almond brownies, so I knew this time I wanted to make something a little different. This soft, lemon cake is flavored with lemon zest and lemon oil and topped with a lemon cream cheese icing. These cupcakes were just the change we needed, as I sent our friends off with some to go, her husband smiled and admitted he probably wouldn’t get to eat any of them. Sharing is hard sometimes…
Especially when it comes to cupcakes. These Lemon Burst Cupcakes are bursting with bright fresh lemon flavors and are the perfect Easter or Spring-time treat.
I even made some mini cupcakes. I don’t know about you, but I just can’t resist a miniature dessert. I mean, look how incredibly cute they turned out, I sure hope you’ll enjoy them too; happy baking!
Lemon Burst Cupcakes
Prep
Cook
Total
Yield 12 standard cupcakes, or 36 mini cupcakes
Ingredients
for the cupcakes:
- 4 Tbs butter
- 1/2 c sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp lemon oil
- 1 c all purpose flour
- 1 Tbs cornstarch
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 pinch salt
- 1/2 c milk
- zest of 1 lemon
for the icing:
- 4 oz. cream cheese
- 2 c powdered sugar
- 2 tsp lemon juice
- *lemon slices for garnish
Instructions
- Preheat your oven to 350º and line a 12 well muffin tin with paper liners (or a mini muffin pan with 24 mini liners).
- In the bowl of your stand mixer beat the butter and sugar until light and fluffy, 2-3 minutes.
- Add the egg, vanilla and lemon oil, beat until smooth.
- In a mixing bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
- Mixing at low speed alternate the wet ingredients with the dry; until the batter just comes together. Fold in the lemon zest and fill each paper liner 2/3 full.
- Bake for 18-20 minutes until lightly golden on top, 12-14 minutes for mini cupcakes.
- Cool completely, frost, top with lemon slices and serve.
Courses cupcake, dessert
These cupcakes look divine, Emily!
Thank you Jessica 🙂
These cupcakes look delicious! Lovely photos too! 🙂
Thank you Jo 🙂
I find every excuse to bake for friends too. I feel they are begining to get sick of me lol! I love these cupcakes. Bursting with lemon sounds delicious! Perfect to spring treat 🙂
Any excuse to share the love right? Thank you Zainab!
Oh these pictures are wonderful! I can practically taste all the lemon flavor! I am in love with all things lemon!
Thank you Tanya, me too!
Your cupcakes look so beautiful! I love lemon desserts, and these look so cute and sound so delicious!
Thank you Maria, thanks for stopping by!
Stopping by from Sweet Sharing Monday and this looks amazing and so beautiful! Thanks for the terrific recipe. Carrie, A Mother’s Shadow
Thank you Carrie!
So pretty! I love lemon and these are so perfect for spring!
Thank you Lindsay 🙂
Hey, lovely clicks… um I was just wondering can I substitute lemon extract for the lemon oil?
yes Mithila, you can definitely use lemon extract. But it won’t be as strong of a flavor, so you may want to double the amount of extract.
My favorite cake at Starbucks is the lemon pound! These look like they will be fabulous and much better for me than the calorie intensive pound cake! Making them for Easter Sunday, and I signed up for email updates! 🙂
Thank you Jenny! I really hope you enjoy them. Speaking of pound cake, you should try this recipe: http://itbakesmehappy.com/2013/12/half-pound-cake.html I just know you will love it!
Dear Emily, These cupcakes look so pretty and festive for Spring. I wish I could try one now. I love lemon dessert. Stopping by from Showcase Your Talent. Have a wonderful and bright weekend ahead. Blessings, Catherine
Thank you Catherine, I hope you’ll enjoy them!
Emily, I’m in absolute love with this whole lemon treat! I ended up pinning on a few boards. I’m so happy you shared your cupcakes with all of us at the Show Stopper link party!
Gloria you’re the best, thanks so much 🙂
Made these today… Total hit!!! I have never made cupcakes with cornstarch before. Why do you add it? (Does it add density?) I followed the recipe almost exactly… Doubled the recipe and omitted the lemon oil since I didn’t have any. Just added extra zest and juice. The flavor was wonderful. I dyed coconut flakes green and added a chocolate malted “egg” on top to make them look Easter-ish. Thanks for sharing this recipe, will definitely make again 🙂
Heather I am so glad you all enjoyed them! The cornstarch added to the flour to be a mock cake flour, you could use cake flour in place of the all-purpose and leave the cornstarch out, it just gives it a fluffier texture. Also, if you have lemon extract you could use that in place of the oil, I would recommend doubling the amount since the flavor isn’t as strong.
These look so yummy, I can’t wait to make them … Oh, who am I kidding, I can’t wait to TASTE them! I do have a question about the lemon oil – I haven’t seen it before and wondering where you find it? I found lemon flavored olive oil but I don’t think that would be the same thing.
I got my lemon oil from LorAnn Oils online store Tammy, but you can use lemon extract from your local grocery store and just double the amount since it isn’t as concentrated.
These cupcakes look incredible Emily! I am such a sucker for lemon treats especially ones that are bursting with lemon flavor, they are so adorable and perfect for spring – pinning 🙂