Youtube Instagram
Denis Elas The Chef
Cocoa Cupcakes [Cupcakes au cacao]
Baker's One-Bowl Brownies [Brownies en un bol de Baker]
Baker's Chocolate Chunk Cookies [Biscuits aux chocolat de Baker]
Blueberry Crisp [Croustillant aux bleuets]
Mom's Banana Bread [Мамино банановый хлеб]
Japanese Cheesecake [スフレチーズケーキ]
Russian Buckwheat Kasha [Русская гречневая каша]
Quebecois Maple Pudding [Pouding Chômeur]
Fruit Cobbler [Cobbler aux fruits]
Mom's Oat Cookies [Мамино овсяное печенье]
Albanian Baked Chicken and Rice [Tavë me Pulë e Oriz]
Mom's Syrniki [Мамины сырники]

Ulyana’s Lemon Cupcakes
[Лимонные кексики от Ульяны]

Ulyana’s Lemon Cupcakes [Лимонные кексики от Ульяны]

By Denis Elas The Chef
Print Recipe

Video

Close-up of three glazed lemon cupcakes stacked in a pyramid on a blue and white floral plate.
Ulyana’s Lemon Cupcakes are a light, airy, and citrusy twist on a traditional recipe, featuring bright lemon zest and a delicate hint of rose water.

Dedicated to my parents

Svetlana and Oleg ❤️

No ratings yet
Course: Dessert, Snack
Cuisine: European, Moldovan
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Equipments

Muffin pan (12 cups)
Muffin liners
Mixing bowl
Hand mixer
Sifter
Baking spatula

Ingredients

The Batter

The Glaze

12 cupcakes

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Preheat your oven to 180°C (350°F). Line your muffin pan with paper liners.

The Batter

  1. Separate the 3 eggs whites from the yolks. In a mixing bowl, beat the yolks with 50 g sugar until the mixture is light and fluffy.
    Pouring white granulated sugar from a small metal cup into a bowl of fresh egg yolks.
  2. Incorporate the softened 150 g unsalted butter into the yolk mixture, stirring until completely smooth.
    Chef's Tip: I like to let my butter melt at room temperature. If I am not using a hand mixer, I also like to warm it slightly in the microwave. Careful, do not turn it into a hot liquid either.
    Hand whisking vibrant yellow egg yolks together in a metal mixing bowl.
  3. Dissolve the 1 tsp honey and 1/4 tsp rose water in 60 ml water and stir this into the yolk-butter base.
    Chef's Tip: The honey-water mixture is the secret to keeping the sponge exceptionally moist. Honey is a humectant, meaning it attracts and holds onto moisture. This ensures the cupcakes don't dry out in the oven and stay soft for days.
    Measuring rose water with a small spoon into a glass measuring beaker for lemon cupcake batter.

The Whites

  1. In a clean bowl, beat the 3 eggs whites with 100 g sugar until stiff peaks form, similar to a meringue. This will take some time, except around 8-10 minutes if using a hand mixer.
    Hand using a red electric mixer to whip glossy white frosting in a stainless steel bowl next to a Shiba Inu figurine.
  2. Gently fold the whipped egg whites into the yolk mixture with a spatula, being very careful to maintain the aeration.
    Ulyana's Tip: Gently fold the whipped egg whites into the yolk mixture using a spatula. Move carefully and slowly. As Ulyana says, "as if you are stroking a small kitten!" to keep the air in the batter.
    Hand using a red spatula to fold and mix a thick white frosting in a stainless steel bowl.
  3. Sift in the 2 tsp baking powder and then gradually sift in the 200 g all-purpose flour. Mix gently until the batter reaches a consistency like thick sour cream. Slowly mix the 1 lemon zest.
    Adding a small measuring spoonful of baking powder into a mesh sieve over a bowl of dry ingredients.

The Baking

  1. Fill the muffin liners about 2/3 full. I use a spoon and slowly fill each cups.
    Hand using a spoon to scoop thick lemon cupcake batter into colorful paper liners inside a baking tin.
  2. Bake for 20 minutes. Check with a toothpick; it should come out clean when the muffins are ready. If not, try again in 2-5 min.
    Hands wearing black oven mitts placing a hot baking tin filled with freshly baked lemon cupcakes onto a wooden board.

The Glaze

  1. Fill a pot with water on medium heat. Melt the 150 g white chocolate using a water bath method. Stir in the 100 g condensed milk until glossy and smooth.
    Pouring condensed milk over white chocolate squares in a metal mixing bowl set over a pot of simmering water to create a glaze.
  2. Spread over the muffins as they out of the oven. The heat for the muffins will help you lay it and spread it without messing it up. Let them cool.
    Hand dipping the top of a baked lemon cupcake into a smooth white glaze over a metal muffin tin.

The Serving

  1. Enjoy your Ulyana’s Cupcakes [Кексики от Ульяны] with a nice glass of milk or tea or coffee if lactose isn't your friend.
    Three freshly glazed lemon cupcakes sitting on a wooden herringbone cutting board next to a Shiba Inu figurine.

Nutrition

Serving: 1 muffin | Calories: 285 kcal (14%) | Carbohydrates: 34 g (11%) | Protein: 4 g (8%) | Fat: 15 g (23%) | Sodium: 110 mg (5%) | Fiber: 1 g (4%) | Sugar: 18 g (20%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

This recipe is a special tribute to Ulyana Tkachuk (Ульяна Ткачук). It is based on a cherished "Keksiki" recipe she shared with me that originated from her mother’s friend in Kazakhstan. This version is dedicated to her as a thank you for her heartwarming comment on my site—thank you, Ulyana, for the inspiration!

Sharing

Facebook Twitter Bluesky
Have you tried or tasted this recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Denis Elas The Chef
The Privacy Policy
Copyright © 2024-2025 Denis Elas
All rights reserved