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Lemon Cupcakes

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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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Love lemon? Then you'll enjoy these golden cupcakes—a nice change from chocolate or white.
Aug 20, 2014
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Ingredients

  • 2 1/3 cups 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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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