Lemon Cupcakes

Love lemon? Then you'll enjoy these golden cupcakes—a nice change from chocolate or white. ...MORE + LESS -

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

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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.