Lemon Magic Cake Cupcakes – custard 1 batter 3-layer cake turned into cupcakes with nice lemon aroma and not too sweet.
Well, you asked for it! “Has anyone ever tried this recipe as cupcakes?” “Is there any way to make this into a lemon cake?” “Would this work for cupcakes?” “Could you make this with lemon juice & zest for a lemon flavored magic cake?” “Anyone know if you can make in cupcake size?” you asked.
Yes, you can!
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Adding lemon juice and zest definitely works. Cupcakes have a nice lemon aroma and they are not too sweet. I would not suggest adding more sugar because sugar is heavy and it would prevent the dough from rising. If you like it very sweet, you could add a few drops of sweetener (like stevia).
If you fill cupcake pan right to rim, cupcakes will form nicely shaped domes. But the moment you take them out from the oven, they fall a little flat (I guess it is because there is very little flour in the dough). Layers are not as distinct as with the large Magic Cake but you can still see them.
Even though Magic Cake is usually served just sprinkled with powdered sugar, I added some whipped cream to make cupcakes look prettier.
- 4 eggs separated, at room temperature
- 1 Tbsp water
- 1/2 cup + 2 Tablespoons (5.3 oz 150 g) sugar
- 1 stick + 2 tsp butter melted, (125 g)
- 3/4 cup (4 oz 115 g) flour
- 1 1/2 cups + 3 Tbsp milk lukewarm, 420 ml
- 1 tsp vanilla extract
- 2 lemons, juice (about 1/3 cup; 80 ml) and zest
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In a bowl, mix egg whites with 1 tsp lemon juice until stiff.
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In another bowl, beat the egg yolks with water, sugar and vanilla until light. Add melted butter and beat for another minute. Add the flour and mix it in.
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Then add the lukewarm milk (if it is not lukewarm, the butter will harden), lemon juice and zest and beat until well incorporated.
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Using a spatula, gently fold in beaten egg whites.
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Pour the batter in paper-lined cupcake pan (standard size pan for 12 cupcakes), filling right to rim. Bake in preheated 325 F oven for about 30 minutes or until the top is golden.
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Cool for at least 3 hours before serving. Serve sprinkled with powdered sugar.
For basic large Magic Cake recipe:
Click here!
For Banana Magic Cake recipe:
Click here!
For Pumpkin Magic Cake recipe:
Click here!
cooking rookie says
I just love all your magic variations! Cupcakes would be so good for portion control :-). Thank you for the recipe and have a sweet weekend 🙂
admin says
You are welcome! Thank you for your kind comments. Have a sweet magic weekend, too 🙂
Natalie says
Hi could you let me know want flour do you use is it plain or self raising flour
Kind regards
admin says
I used plain flour.
gianna bowen says
how do you store them?
admin says
I keep them in the fridge.
debbie says
what is the frosting you used on your cupcakes..? thank you
admin says
Just whipped cream.
Sad baker says
Mine fell. I think that the 1 cup + 2 T sugar is wrong. Is it 1/2 cup + 2 tablespoons, similar to the original recipe? This was disappointing.
admin says
It is 1/2 cup + 2 tablespoons sugar. These cupcakes are flat and they even fall a little when they cool down. That is why I decorated them with whipped cream. There is just not enough flour to keep them high. On the other hand, that is exactly the reason why they separate into 3 layers.
Eleanor Heidrich says
Had it at my daughter’s house, loved it and so I’m making it tomorrow for my knitting group’s Pot Luck Luncheon at my house tomorrow. Thank you. I’m using either raspberries or strawberries.
admin says
I’ve tried strawberry/raspberry/red currants mixture and it turned out fine. Good luck!
Hope says
how early can I make these wonderful cupcakes
admin says
I don’t understand your question. What do you mean “how early”?
Kristy says
I think she meant how far in advance can you make them.
Susie says
I baked these cupcakes out of curiosity. Interesting! About half to 2/3 of each cupcake had the consistency of congealed bread pudding on the bottom with a thinner layer of cake on top. There was no middle layer, just as the photo showed. I’m not sure whether I will serve them because of the texture. Also, they cooled down faster as cupakes in ~ 1 hour. At any rate, it was something different to try.
Jooles says
Hi there,
I have now made your Magic cake twice and it is so scrummy. In November It’s my mums 80th birthday and we the family are planning a surprise afternoon tea/party. With delicate cakes, sandwiches, savories and tea from bone china plus of course the odd glass of wine. Now I think your magic cake would be ideal especially as she loves egg custard tarts so I know she will love this. I would like to make them in cup cake form, I think it will look ,more delicate on the cake stands and will be easier to serve. My question (finally) is are these made in muffin cases or cup cakes. Here in England our cupcake, well fairy cake cases, are quite small so I’m just wondering what size I need. I have lots of muffin cases at home which are bigger would these be OK do you think. Sorry to waffle on but I need to explain what I mean…. Hope you can help.. x
admin says
I used plain white paper muffin cups inserted in 6 x 3 cm (100 ml) muffin tin. Or, for my US readers, 2.5 x 1 inches (3.4 fl oz; 1/3 cup + 4 tsp). Happy birthday to your mom! 🙂
Patricia says
Can I simply use the cake recipe for cupcakes, or do I need to make further conversions? I would love to make the pumpkin cake but as cupcakes.
admin says
Yes, just use the cake recipe for cupcakes. You don’t need to make any conversions.
Debra T says
Can this recipe be baked in an 8-inch square pan, instead of into cupcakes?
admin says
Yes, it can. Same as the basic Magic Cake.
clmosher says
Could you use lemon curd to flavor it?
admin says
You could use lemon curd to flavor it. I don’t know what kind of impact would it have on the texture and layering of the cake.
Tina says
Is this salted or unsalted butter?
KitchenNostalgia says
Unsalted butter.
Susan says
When I make the Lemon Magic cake do I bake it for 60 minutes like the plain magic? I don’t want to make cupcakes. These cakes sound really good. I can’t wait to try them. Thank You Susan
KitchenNostalgia says
Yes, bake it for 60 minutes like the plain Magic Cake.
Adrienne says
Do you think this would work as a peanut butter version? It would be awesome if it would work. I love peanut butter(and chocolate)! I can’t wait to try your recipe this weekend!
KitchenNostalgia says
Maybe it would. I haven’t tried it yet.
A.C. says
I was ready to print the recipe, until I saw a horrible ad for nail fungus on this page! maybe screen your ads better, because an ad for nail fungus cream is NOT appetizing.
Averell M says
Just discovered your site and love your recipes and commentary, however, PLEASE monitor the ads you’re allowing to run on this site – some are a real turn-off! I landed on the page when a “grow your lashes” ad with big, thick hairy ugly bug-like eyelashes loomed out – ugh; I agree with the other reader who commented as well on the nail fungus ad; surely there’s another way for your great site to bring in extra revenue -this site is about FOOD – let’s not lose our appetite!
KitchenNostalgia says
A.C. and Averell M
I’m sorry about the ads. I’ve never had a problem like this before.
The trouble is that I’m not able to see those ads at all. The company which is serving them is using GeoTargeting, which means that people from different places see different ads. I’ll see what I can do about it.
I apologize one more time.
Also, you can print recipes without problem. Ads will not be printed.
Lori says
Ive made magic cake version 3 times since I found this recipe. Added various flavorings, ♡ it.. but it really doesnt show distinct layers like your pics. Maybe a suggestion? Cant wait to try the cup cakes now. My blue berry one was so good, made lemon & plain. All yummy. I love this site! Thank you, cant wait to try others 🙂
KitchenNostalgia says
Many people ask me the same question, but I really don’t know. I make the cake exactly as I described and I always get 3 layers.
LizzieDoll says
I had the same issue; the lemon cupcakes tasted delicious, but they did not separate into layers. I would love to try again, but would like to know what to do differently.
Kristy says
I was so excited to finely be able to do this recipe. It isnt bad but I wish it had a little more sweetness to it.
Benita says
I’ve just made this and it is in the oven cooking as I type. Fingers crossed it turns out even half as nice as all of your cakes and variations look.
I did want to point out though that 420ml is not 1 1/2 cups. It should be 375mls.
I, unfortunately, put the 420mls in and only just noticed the discrepancy now so I am hoping that the extra 45mls doesn’t mess up the whole thing.
KitchenNostalgia says
420 ml is correct amount of milk. It is conversion to cups that I have trouble with. I have to pitchers with measurements. One “says” that 420 ml is 1 1/2 cup, while in the other it turns out to be 1 1/2 cup + 3 Tbsp.
Mia Seagraves says
Can you make these as mini cupcakes?
KitchenNostalgia says
You can make these as mini cupcakes, but I’m not sure whether you’ll see the layers since they will be so tiny.
Danielle Grimmer says
I noticed you have down 2 cups of lemon juice and that seems a lot …did you actually mean 2 tablespoons instead?
KitchenNostalgia says
What I meant was to take 2 lemons, grate their rind to get lemon zest and squeeze them to get the juice. In this way I got about 1/3 cup or 80 ml of juice which I then used in the recipe.
Sally says
I made these and did not put them together slowly. They fell and I will most likely try the cake version next time. The whip cream is a good good idea as it will cover the flat top.