Topped with a sweet & citrusy cream cheese lemon icing, these cupcakes are basically the springtime of desserts. Perfect whether you’re celebrating Easter or just want brighten up your day!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Place two Muffin Makers on two 1⁄4 Sheet Pans. Generously oil both Muffin Makers.
- In a large bowl, using an electric mixer on low-medium speed, cream butter and sugar. Add eggs, one at a time, until smooth. Beat in lemon peel and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the egg mixture. Batter will be very thick.
- Add milk; beat on low speed to avoid splashing.
- Spoon into moulds. Bake 25–30 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10–15 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
- Once cupcakes are completely cool, top with icing.
Gluten-free? Swap flour with all-purpose gluten free flour. Best eaten the same day or freeze, if making ahead of time.
Per serving (1 cupcake with 1 tbsp icing): Calories 270, Fat 11 g (Saturated 7 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 41 g (Fiber 0 g, Sugars 27 g), Protein 3 g.
40 min
12 cupcakes
$0.36/serving
40 min12 cupcakes$0.36/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Place two Muffin Makers on two 1⁄4 Sheet Pans. Generously oil both Muffin Makers.
- In a large bowl, using an electric mixer on low-medium speed, cream butter and sugar. Add eggs, one at a time, until smooth. Beat in lemon peel and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the egg mixture. Batter will be very thick.
- Add milk; beat on low speed to avoid splashing.
- Spoon into moulds. Bake 25–30 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10–15 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
- Once cupcakes are completely cool, top with icing.
Gluten-free? Swap flour with all-purpose gluten free flour. Best eaten the same day or freeze, if making ahead of time.
Per serving (1 cupcake with 1 tbsp icing): Calories 270, Fat 11 g (Saturated 7 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 41 g (Fiber 0 g, Sugars 27 g), Protein 3 g.
