Lemon Sparkle Cupcakes
Brighten up your dessert table with these irresistible Lemon Sparkle Cupcakes, a zesty treat that’s as beautiful as it is delicious! Featuring a moist, tender crumb infused with fresh lemon juice and zest, these cupcakes pack a delightful citrus punch. Topped with a glossy lemon glaze and a shimmering sprinkle of edible glitter or coarse sugar, they’re sure to dazzle at any occasion. Perfectly balanced between sweet and tangy, these cupcakes come together with just 20 minutes of prep time and bake to golden perfection in under 18 minutes. Whether you’re hosting a party or simply indulging in a midweek treat, these Lemon Sparkle Cupcakes are a must-try for lemon lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 3 tablespoons Fresh lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
- 2 tablespoons Edible glitter or coarse sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then mix in the fresh lemon juice, lemon zest, and vanilla extract.
Alternate adding the dry flour mixture and the milk to the wet mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cupcakes are fully cooled, drizzle the glaze over the tops of each cupcake. For a festive touch, sprinkle edible glitter or coarse sugar on top of the glaze while it is still wet.
Allow the glaze to set for about 15 minutes before serving. Enjoy your Lemon Sparkle Cupcakes!
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 544.8 g | 198% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 393.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 277 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
