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lemon glazed magdalenas (spanish cupcakes)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Magdalenas are light and fluffy lemon cupcakes baked with a sprinkling of sugar on top. They're usually served for breakfast or brunch, usually with a cup of café con leche, or sometimes with a fine Spanish sherry. They're believed to have origins in the Aragón region of Spain. Bakeries use a special Magdalena pan that forms them into delicate shell-shaped mini cakes. But homemade versions of Magdalenas can easily be made using cupcake pans. Some recipes top Magdalenas with a lemon twist, but this version uses a zesty lemon glaze for an added burst of lemon flavor.

yield 9 (makes 18 cupcakes)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For lemon glazed magdalenas (spanish cupcakes)

  • CUPCAKES
  • 1 cup
    granulated sugar - divided (3/4 cup + 1/4 cup)
  • 4 lg
    eggs
  • 1/2 cup
    unsalted butter, melted and cooled
  • 1 lg
    lemon, zested
  • 1 Tbsp
    cream
  • 1 2/3 cups
    all-purpose flour
  • 1 Tbsp
    baking powder
  • LEMON GLAZE
  • 1-2 Tbsp
    fresh lemon juice (squeezed from the lemon after zesting it)
  • 1 cup
    confections' sugar

How To Make lemon glazed magdalenas (spanish cupcakes)

  • 1
    Preheat oven to 375°F (200°C). Line 18 cups of a standard size muffin pan with paper cupcake liners; set aside. Set 1/4 cup sugar aside (for a later step).
  • 2
    In a medium mixing bowl, beat the eggs with remaining 3/4 cup sugar until light and fluffy.
  • 3
    While beating the egg mixture, slowly pour in melted butter, mixing thoroughly. Stir in the lemon zest and cream.
  • 4
    In a separate bowl, stir baking powder into the flour.
  • 5
    Stir the flour mixture into the egg mixture, continuing to stir until ingredients are thoroughly mixed. That batter will be very thick.
  • 6
    Using a large serving spoon, spoon batter into the paper cupcake liners, filling about half-way full (they will rise to almost doubled in size when baked). Returning to the 1/4 cup reserved sugar, use a small spoon to lightly sprinkle the tops of each cake with a bit of sugar.
  • 7
    Place muffin pan in the middle rack of preheated oven, and bake 18 to 20 minutes or until the tops are a light golden color. Remove from oven and let cool for 5 minutes in pan, then cool completely on a wire rack.
  • 8
    While cooling, prepare the lemon glaze by stirring 1 tablespoon lemon juice into the powdered sugar, stirring until smooth. Add more lemon juice if needed, 1/2 tablespoon at a time, until it reaches proper consistency. The glaze should be slightly thick but not lumpy. Dip the tops of each Magdalena into the lemon glaze and set aside to allow the glaze to set.
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Categories & Tags for Lemon Glazed Magdalenas (Spanish Cupcakes):

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