Y*mmy: Triple Lemon Cupcakes

My office is (almost) equally split between choco-holics and lemon-heads. Personally, I fall solidly in the lemon category (although I’m not one to complain about chocolate either!). This month’s birthday happened to belong to one of the biggest lemon-heads in the office, so I was super thrilled when I found this recipe for Triple Lemon Cupcakes! The combined textures and subtle layerings of lemon were absolute perfection – some even said they’re the best thing I’ve ever baked! That’s pretty high praise from the choco-holics (smile).

triple lemon cupcakes, recipe, baking

Gather your ingredients

Triple Lemon Cupcakes


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup whole milk

Whisk flour, baking powder, and salt in a medium bowl.

Combine melted butter and sugar together with mixer until thick and yellow (approx. 20- 30 seconds). Add eggs one at a time, beating after each addition. Add in vanilla extract, lemon juice, and zest.

Alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients. Divide batter among liners, filling 2/3 full. Bake on 350 degrees for 13-18 minutes until a toothpick comes out clean. Allow the cupcakes to cool completely before moving on.

triple lemon cupcakes, recipe, baking

Bake 13-18 minutes at 350 degrees


  • 1/2 cup lemon curd (jarred or from scratch) for the filling

To fill the cupcakes, cut small bit out of the top center of the cupcake (about the size of a dime). Fill each hole with lemon curd.

triple lemon cupcakes, recipe, baking

Fill ’em up!


  • 1 cup unsalted butter, softened
  • 5 1/2 cups powdered sugar
  • 1 tablespoon lemon zest
  • 4 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1-2 tablespoons heavy whipping cream, for desired consistency

In a mixer (or with a hand mixer) beat the butter until creamy. Add in salt. Incorporate powdered sugar 1 cup at a time until it’s all added. Beat in the lemon zest and juice. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frost cupcakes using a pastry bag or a large Ziploc bag with a tiny whole cut in one edge.

triple lemon cupcakes, recipe, baking

Frosting on top

triple lemon cupcakes, recipe, baking


*Note: The original recipe can be found here on CrazyForCrust. Although I made a few changes based on my personal baking preferences, this recipe is largely unchanged from the original. I highly encourage you to check out the original website for tips, tricks, and other yummy recipes!

Question of the day: Choco-holic or Lemon-head??

2 thoughts on “Y*mmy: Triple Lemon Cupcakes

  1. Oh those look so cute! I’ve recently developed a love for lemon cake – a coworker brought lemon drizzle cake and I had a foodgasm it was so good! I’m not much of a choco-holic either though! I’m boring and love vanilla 😉


    • Oh man! Lemon drizzle cake sounds ah-mazing!!

      There’s nothing wrong with vanilla – in all honesty it’s my go-to-bottom-line favorite as well 🙂 I was reading somewhere that vanilla is one of the most complex spices out there. I def felt somewhat validated 🙂


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