Wait—just to be clear: do you want a recipe for lemon cupcakes or for ice cream cakes with lemon flavor? Those are two different desserts, but I can combine them into a soft, fragrant lemon ice cream cake using cupcakes if that’s what you mean.
Here’s a step-by-step recipe for Lemon Cupcake Ice Cream Cakes:
Ingredients
For Lemon Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup milk
- 2 tbsp lemon zest (from 1–2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For Lemon Frosting or Cream Layer:
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
Optional: Candied lemon peel for garnish
Instructions
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla, lemon zest, and juice.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Divide batter into liners and bake 18–20 minutes. Let cool completely.
Step 2: Prepare Lemon Cream
- Whip heavy cream and powdered sugar until soft peaks form.
- Fold in lemon zest and juice for a bright flavor.
Step 3: Assemble the Ice Cream Cakes
- Slice cooled cupcakes horizontally to make thin layers.
- Line a small pan with plastic wrap.
- Layer cupcake slices with lemon cream, alternating until the pan is full.
- Freeze for at least 3–4 hours until firm.
Step 4: Serve
- Remove from pan using the plastic wrap.
- Garnish with candied lemon peel or extra zest.
- Slice and enjoy a soft, fragrant lemon ice cream cake that melts in your mouth!
💡 Tip: For an extra zing, drizzle a little lemon syrup on the cupcake layers before adding the cream—it keeps them moist and super flavorful.
If you want, I can also give a shortcut version where you make it in a cupcake pan and it’s ready in under an hour, still soft and lemony. It’s basically magic.
Do you want me to show that quick version?
