Lemon Cupcakes

By carvalhohm

Ingredients

• 2 1/3 cups Gold Medal® all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened
• 1 1/4 cups sugar
• 3 eggs
• 2 tablespoons grated lemon peel
• 1 teaspoon vanilla
• 2/3 cup milk

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.

2 In medium bowl, mix flour, baking powder and salt; set aside.

3 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.

4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

Recipe Variation Mini Lemon Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 10 minutes before reusing.) Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.

1 Serving (1 Cupcake)Calories 170