Tested till perfect Lemon Buttermilk Cupcakes

Lemon Buttermilk Cupcakes

Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 18 cupcakes


  • 1/2 cup 1/2cupbutter
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2 2eggeggs
  • 1-1/2 tsp 1-1/2tspfinely grated lemon rind
  • 2 cups 2cupssifted cake-and-pastry flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1-1/4 cups 1-1/4cupsbuttermilk

Lemon Glaze:

  • 1-1/2 cups 1-1/2cupsicing sugar
  • 1/4 cup 1/4cuplemon juice
  • 1/2 tsp 1/2tspfinely grated lemon rind
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In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in lemon rind.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely.

Lemon Glaze: In small bowl, whisk together sugar and lemon juice and rind; spread over cupcakes.

Nutritional Information Per cupcake: about

cal 198 pro 2g total fat 6g sat. fat 4g
carb 35g fibre 0 chol 35mg sodium 153mg

% RDI:

calcium 3 iron 7 vit A 5 vit C 3
folate 8
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