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Lemon Sparkle Cupcakes

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

about 1-1/4 dozen

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
Lemon Sparkle Cupcakes Recipe photo by Taste of Home

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

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
  3. 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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