Lemon Almond Semolina Cupcakes

adapted from Bon Appetit


  • cups almond meal
  • ½ cup semolina flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 2 tablespoons fresh lemon juice


  • 1 teaspoon finely grated lemon zest
  • 6 tablespoons fresh lemon juice
  • cup sugar


Preheat oven to 350°F 180°C. Line a 12-cup muffin pan with paper liners. Whisk dry ingredients together.

Beat butter, sugar, and lemon zest until very light and fluffy – at least 5 minutes. Gradually add eggs and beat another minute. Add lemon juice and dry ingredients and beat about 1 minute more.
Divide batter among muffin cups and bake about 25-35 minutes or until tester comes out clean.


While cakes are baking, make the syrup. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan. Reduce heat and simmer 3 minutes. As soon as cakes are done, brush syrup liberally over top. Cool completely.