Lemon Cupcakes with Chocolate Icing Lemon Cupcakes with Chocolate Icing

Lemon Cupcakes with Chocolate Icing 150 Image by: Lemon Cupcakes with Chocolate Icing 150 Author: Canadian Living

A lovely spring dessert, these easy lemon cupcakes are made extra tempting with a buttery, chocolate frosting.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2010


Chocolate Icing:


In small bowl and using fingers, rub sugar with lemon rind until fragrant.

In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup (50 mL) at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.

In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; let cool completely.

Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.

Nutritional facts Per cupcake: about

  • Sodium 79 mg
  • Protein 4 g
  • Calories 351.0
  • Total fat 20 g
  • Potassium 60 mg
  • Cholesterol 103 mg
  • Saturated fat 12 g
  • Total carbohydrate 42 g


  • Iron 11.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin A 16.0
  • Vitamin C 3.0
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Baking & Desserts

Lemon Cupcakes with Chocolate Icing