Description
Bright and fluffy lemon cupcakes that are perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk (any kind)
Instructions
- Heat your oven to 350°F and line your muffin pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until creamy and lighter.
- Add eggs one at a time, mixing in lemon zest, lemon juice, and vanilla.
- Add the dry ingredients and milk in alternates, mixing until just combined.
- Divide batter into the liners, filling about 2/3 full.
- Bake for 18 to 21 minutes until tops spring back and a toothpick comes out with a few crumbs.
- Let cool in the pan for 5 minutes, then move to a wire rack to cool completely before frosting.
Notes
Use room temperature ingredients for best results. Fresh lemons are recommended for true lemon flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg