Lemon Cupcake

Sweet and sour are the perfect combination in this cupcake.

Click here to see the recipe in Portuguese

Servings: 24

Preparation time: 1h30min



5 whole eggs (separate yolks and whites. 2 egg whites for the batter, 3 for the cream)

12 tablespoons sugar

2 tablespoons butter, softened

8 tablespoons all-purpose flour

3/4 cup milk

1 tablespoon baking powder

3 lemons

1 (14 oz) can sweet condensed milk




1 – In a mixer, mix 5 egg yolks, 8 tablespoons sugar and butter. Beat until it gets lighter.

2 – Add flour and milk and beat some more time.

3 – In a separate bowl, beat 2 egg whites into snow.

4 – Using a spoon, incorporate to the batter: egg whites, baking powder and grated lemon peels.

5 – Place the batter into the cupcake pan, filling it to 2/3.

6 – Bake at 350°F for about 20 minutes.

7 – After baking the cupcakes, put the cream and then the topping.

8 – Return to oven until the topping is golden (for about 3 minutes).



1 – In a bowl, mix condensed milk and juice of 3 lemons.



1 – Whisk 3 egg whites into snow.

2 – Add 4 tablespoons sugar and beat 1-2 minutes more, until it is consistent.



  • To bake a Lemon Cake instead of cupcakes: on step 5, place batter into a greased and floured pan. Step 6: bake at 350°F for about 35 minutes.
  • Add some diced walnuts to the batter.

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