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Lemon Cookie Cupcakes

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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 Cookie CupcakesLemon vanilla cupcakes with lemon frosting and a lemon cookie on top.

Lemon Cookie Cupcakes

Lemon Cookie Cupcakes

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

Serves 20

4.3 from 3 votes
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Prep: 40 minutes
Cook: 1 hour
Total: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Calories: 330kcal



  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 2 (2) lemons zested
  • 1 tsp (1 tsp) lemon flavouring
  • 5 drops (5 drops ) yellow food gel


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

Lemon drizzle

  • 1 cup (200 g) white chocolate
  • 1/3 cup (100 ml) thickened/whipping cream
  • 4 drops (4 drops) yellow food gel
  • 1 tsp (1 tsp) lemon flavouring

Lemon Cookies

  • 2 cups (320 g) all-purpose flour
  • 2 tsp (2 tsp) baking powder
  • 1/2 tsp (1/2 tsp) salt
  • 10 tbsp (10 tbsp) unsalted butter softened
  • 1 cup (220 g) + 2 tbsp granulated sugar
  • 1 tbsp (1 tbsp) lemon zest from about 2 medium lemons
  • 1 large (1 large) egg
  • 1 large (1 large) egg yolk
  • 1 1/2 tbsp (1 1/2 tbsp) fresh lemon juice
  • 3/4 tsp (3/4 tsp) lemon extract
  • 1/2 tsp (1/2 tsp) vanilla extract
  • 5 drops (5 drops) yellow food colouring
  • 1/2 cup (85 g) powdered sugar

Learn How To Make it! [VIDEO]


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
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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


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