Lemon Cupcakes with Citrus Icing

By ltrodrigu

These moist cupcakes combine the citrus tastes of summer, but can be enjoyed all year long. Whip these up in under an hour and wow friends with your baking skills.

Ingredients

• For Cupcakes:
• 1 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup safflower oil
• 2 eggs
• 1/3 cup fat-free milk
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• For Icing:
• 1 1/2 cups confectioners' sugar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon freshly grated orange zest

Details

Servings 12
Adapted from prevention.com

Preparation

Step 1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

To Make Cupcakes:
Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.

Spoon the batter into the muffin cups and bake for 17 - 19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.

To Make Icing:
Combine the confectioners' sugar, orange juice, and orange zest in a bowl and stir until smooth. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.