15 December is National Lemon Cupcake Day. Image:

Let’s celebrate National Lemon Cupcake Day with some baking

National Lemon Cupcake Day is celebrated on 15 December, and what better way to celebrate this sweet treat than by baking?


15 December is National Lemon Cupcake Day. Image:

Everyone has a favorite sweet treat, but on 15 December, we celebrate one in particular: Lemon Cupcake Day!

History of lemon cupcake day

The first written record of what would become a cupcake can be found in Amelia Simmons’ 1796 book ‘American Cookery,’ she was the first American to write and publish a cookery book.

One of the recipes called for baking a small, light cake in small cups.

Eliza Leslie’s “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” published the term “cupcake” in 1828.

Clearly, the term arose for obvious reasons, as these small treats were baked in their own small molds (cups) or ramekins.

This method of baking cakes turned out to be practical and quick, and they immediately gained popularity as snack cakes.

Of course, their little size would also make it easier for individuals who were more concerned about their diets to keep an eye on how much cake they were eating.

Make your own lemon cupcakes to celebrate this day

What better way to commemorate Lemon Cupcake Day than by baking your own and sharing them with family and friends?

Here’s a quick recipe:


  • ¼ cup butter
  • ¾ cup castor sugar
  • 2 large eggs
  • 2 cups cake flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup vegetable oil
  • ¾ cup milk
  • ½ tsp vanilla essence
  • ½ tsp lemon essence
  • 2 tsp lemon zest
  • For the lemon icing:
  • 190g softened butter
  • 1 tsp vanilla essence
  • 3 Tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 650g sifted icing sugar


  • Preheat the oven to 180 degrees Celsius and line a muffin pan with cupcake holders.
  • Cream the butter and castor sugar together until light and fluffy.
  • One at a time, add the eggs, beating well after each addition.
  • Sift the flour, baking powder, and salt together and add to the butter-egg mixture.
  • Continue to beat while gradually adding the oil and milk. Beat thoroughly.
  • Beat in the vanilla extract, lemon extract, and lemon zest for another minute.
  • Bake for 18 to 20 minutes, depending on the size of the cupcake holders. Allow to cool completely before transferring to a wire rack.
  • To make the icing, beat the butter until light and fluffy.
  • Beat in the vanilla extract, lemon juice, and lemon zest for another minute.
  • Beat in the icing sugar until combined. Serve the cooled cupcakes with icing.

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