Meyer Lemon Cupcakes

Meyer Lemon Cupcakes

These Meyer Lemon Cupcakes are a recipe from the novel How to Eat a Cupcake. Click here to read my review of the book and see how to eat a cupcake!

Meyer Lemon Cupcakes

These cupcakes were fantastic. I am a huge fan of mascarpone frosting and the syrup gives them an extra lemon flavor. I made half of the recipe and got 8 cupcakes. I made all of the frosting since I like to pipe big swirls.

Meyer Lemon Cupcakes

Meyer Lemon Cupcakes

Yield: 12 cupcakes



6 egg yolks

1 cup milk

2 tsp vanilla

2 tsp Meyer lemon zest

3 cups cake flour, sifted

1 1/4 cup sugar

1 tbs + 1 tsp baking powder

1 tsp salt

12 tbs unsalted butter, softened

Lemon Syrup

1/4 cup Meyer lemon juice

2 tbs sugar

1/4 cup water


8 oz mascarpone, softened

1/4 cup + 2 tbs icing sugar

1 tsp Meyer lemon zest

4 oz butter, softened

pinch of salt


  1. Make the cake. Preheat the oven to 350 F/180 C and line a muffin tray with paper liners. In a medium bowl whisk together the egg yolks, 1/4 cup of the milk, vanilla and lemon zest.
  2. In a large mixing bowl combine the dry ingredients.
  3. Mixing on low, add the softened butter and the remaining milk to blend. Once the dry ingredients are moistened, increase speed to medium and beat for two minutes.
  4. Use a spatula and scrape down the side of the bowl. Slowly pour in the egg mixture and beat until well incorporated.
  5. Scoop the batter into the liners filling them 3/4 full. Bake for 25 minutes until he cake springs back lightly when touched.
  6. While the cakes are in the oven combine all the ingredients for the syrup into a small bowl and stir together (I placed mine in a saucepan and simmered until the sugar dissolved).
  7. Once the cakes are out of the oven lightly brush the syrup over top each cake. Make sure it soaks in. I gave mine a second coating while they were still warm. Remove from the trays and place on a cooling rack.
  8. Make the frosting. In a bowl of an electric mixer beat the butter, powdered sugar, zest and salt until smooth (about 5 minutes). Add in the mascarpone and beat on low for a few seconds until smooth. If the mixture curdles warm the bowl in a water bath gently (or microwave on defrost for 10 seconds).
  9. Pipe a swirl onto each cake once they've cooled.


Recipe by Alyce Shields for How To Eat a Cupcake


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  1. These look superb. What kind of a cupcake tray do you use? Your cupcakes always look nice and big

    • I bought this tray of 6 from Selfriges awhile back. It was stupid expensive like £20 but I was in a huge pinch! It’s very deep so the cupcakes always come out pretty perfect.

  2. Barbara

    Thank you for posting this. I downloaded and read the book this a.m. and was very disappointed that the recipe wasn’t included. I can’t wait to try making a batch!

  3. I love mascarpone with fruit. Are Meyer Lemons easily found in London? I’m dying to make Key Lime and Meyer Lemon desserts – I’d love to show the locals what actual Key Limes taste like as all competitors just use regular limes and call it “Key” – but can’t get my hands on even the bottled juice here.

    • I have had no luck finding real meyer lemons or real key limes in London! I just used regular unwaxed lemons. I’m going to check whole foods I think. They sometimes have produce from America.

  4. USExpat

    Hi there. Where do you find cake flour in London? I’m all sorts of confused about flour since moving to London.

  5. How much powdered sugar for the frosting? Your list of ingredients doesn’t list an amount.


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