Lemon Cupcakes recipe
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Ingredients
- 3 cups self-rising flour ½ teaspoon salt 1 cup unsalted butter, at room temperature 2 cups white sugar 4 eggs, at room temperature 1 teaspoon vanilla extract 2 tablespoons lemon zest 1 cup whole milk, divided 2 ½ tablespoons fresh lemon juice, divided 2 cups chilled heavy cream ¾ cup confectioners' sugar 1 ½ tablespoons fresh lemon juice
Nutrition Info
- 232 caloriescarbohydrate: 26.7 gcholesterol: 63.6 mgfat: 13.1 gfiber: 0.4 gprotein: 2.7 gsaturatedFat: 7.9 gservingSize: -sodium: 259.8 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Lemon Cupcakes
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
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.
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.
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.
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.