Lemon Cupcakes

Photo by Tracy W.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1-1/2 cups 1-1/2

    cups self-rising flour (Add 2-1/4 t. B.P. & 1/2 t. salt to flour)

  • 1/4 teaspoon 1/4

    teaspoon salt

  • 1/2 cup 1/2

    cup unsalted butter, at room temperature

  • 1 cup 1

    cup white sugar

  • 2 2

    eggs, at room temperature

  • 1/2 teaspoon 1/2

    teaspoon vanilla extract

  • 1 tablespoon 1

    tablespoon lemon zest

  • 1/2 cup 1/2

    cup whole milk, divided

  • 1 tablespoon 1

    tablespoon and 3/4 teaspoon fresh lemon juice, divided

  • Lemon Cream Icing

  • 1 cup 1

    cup chilled heavy cream

  • 1/4 cup 1/4

    cup and 2 tablespoons confectioners' sugar

  • 2-1/4 teaspoons 2-1/4

    teaspoons fresh lemon juice

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. 2.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. 3.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. 4.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. 5.To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

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