Cakes & Bread
Magdalenas Spanyol (Spanish Lemon Cupcakes), Soft Lemon-Scented Cupcakes
Prep
20 min
Cook
20 min
Servings
12
Level
Easy
Magdalenas are dainty Spanish cakes with a soft texture and a beautifully domed top like a muffin, but with a lighter taste and a lovely lemon zest fragrance. These little cakes are a classic breakfast or afternoon snack in Spanish homes, often enjoyed with coffee or warm milk. This recipe is easy to follow since it only needs simple ingredients and no fancy mixer, making it perfect for beginners who want to try European-style baking.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 large eggs
- 180 grams granulated sugar
- 180 ml vegetable oil (or light olive oil)
- 60 ml whole milk
- 250 grams medium-protein all-purpose flour
- 1 tsp baking powder
- 1 lemon grated lemon zest
- 1/4 tsp salt
- 2 tbsp granulated sugar for sprinkling
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👩🍳 Instructions
- 1 Whisk the eggs and sugar together using a whisk or a mixer on medium speed for about 5 minutes, until the batter is fluffy, pale, and thick enough to leave a ribbon trail.
- 2 While continuing to stir gently, pour in the vegetable oil little by little, then add the milk and grated lemon zest. Mix well with a spatula.
- 3 Sift the flour, baking powder, and salt into the batter. Fold everything together with a spatula until no flour lumps remain — don't overmix, so the cakes stay soft.
- 4 Cover the batter with plastic wrap and chill in the refrigerator for at least 30 minutes, or overnight. This step is essential for the magdalenas to rise perfectly with their signature domed top.
- 5 Preheat the oven to 220°C (425°F). Prepare a muffin/magdalenas pan and line each cavity with a paper liner.
- 6 Pour the chilled batter into the paper liners until about 2/3 full, then sprinkle a little sugar on top to give a crisp texture once baked.
- 7 Bake for the first 5 minutes at 220°C (425°F) so the tops rise quickly and form a peak, then lower the temperature to 180°C (350°F) and continue baking for 12-15 minutes, until cooked through and golden brown.
- 8 Remove from the oven and let cool on a wire rack for a few minutes before serving with coffee or warm milk.
💡 Tips
• Don't skip chilling the batter in the fridge — the contrast between the cold batter and the hot oven is the key to getting that perfect domed top on the magdalenas.
• Use fresh lemon zest, finely grated, and avoid the white pith, as it can make the flavor bitter.
• If you don't have a magdalenas pan, a standard muffin pan with paper liners works just as well without changing the taste.
• Store the magdalenas in an airtight container; they'll stay soft for up to 3 days at room temperature.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
10 g
Fat
23 g
Carbs
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