Home > Lemon Cookie Cupcakes

Lemon Cookie Cupcakes

by Nick Makrides
Lemon Cookie Cupcakes

Lemon cookies are just divine, and that’s what you’re getting with these cupcakes. Tart, aromatic lemon flavouring cutting through the sweetness of the cupcake.

Lemon vanilla cupcakes with lemon frosting and a lemon cookie on top.

Lemon Cookie Cupcakes

Lemon Cookie Cupcakes

Serves 20

5 from 2 votes
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2 lemons zested
  • 1 tsp lemon flavouring
  • 5 drops yellow food gel


  • 1 batch American buttercream frosting or Swiss meringue buttercream frosting
  • 1 tsp lemon flavouring

Lemon drizzle

  • 1 cup white chocolate
  • 1/3 cup thickened/whipping cream
  • 4 drops yellow food gel
  • 1 tsp lemon flavouring

Lemon Cookies

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 tbsp unsalted butter softened
  • 1 cup + 2 tbsp granulated sugar
  • 1 tbsp lemon zest from about 2 medium lemons
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food colouring
  • 1/2 cup powdered sugar


Lemon Cookies

  • Preheat oven to 175C (350F). Line two baking trays with baking paper and set aside.
  • Add butter and sugar into a large mixing bowl and use a hand mixer to mix until well combined. Add lemon zest, egg, egg yolk, lemon juice, lemon extract, vanilla extract and yellow food gel (optional). Mix until well combined,
  • Slowly add the flour, baking powder and salt to the bowl and mix on low speed until well combined.
  • Roll out 20 1 tbsp sized cookie dough balls and roll in powdered sugar. Place on baking tray and flatten slightly using your fingers. Bake for 10 min. Allow to cool completely

Lemon drizzle

  • Add chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add yellow food gel and lemon flavouring and mix. Transfer to a piping bag.


  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and lemon flavouring, yellow food gel, lemon zest, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • Core the centre of each cupcake and fill with lemon drizzle.
  • Fit the end of a piping bag with a Wilton 6b piping tip and frost a double donut swirl of frosting on each cupcake. Drizzle with lemon drizzle before finishing with a cookie in the frosting.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 330kcal
Carbonhydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 13g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 66mg
Sodium: 258mg
Potassium : 81mg
Fiber: 1g
Sugar : 7g
Vitamin A: 372IU
Vitamin C: 6mg
Calcium: 99mg
Iron: 2mg
Nutrition Disclosure

You may also like


Sue August 21, 2021 - 2:01 am

5 stars
Just made these today and tried your method creating the “sand mixture” before adding all the wet ingredients. I absolutely LOVED the texture of the baked cupcakes! Light and slightly crumbly but perfectly to hold up to frosting on top! Would’ve like a more zingy lemon taste to the finished product though… wondering what I could add next time?

Nick Makrides August 22, 2021 - 4:15 am

Hi sue! That’s so great! I’d try maybe creating a lemon drizzle out of lemon juice and powdered sugar? Drizzle it all on top 🙂 N x


Leave a Comment

Recipe Rating