Lemon Cupcakes

By aiati

Ingredients

• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup organic smart balance
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup almond or rice milk
• 2 1/2 tablespoons fresh lemon juice, divided

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.