One Bowl Lemon Cupcakes recipe

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Ingredients

2 ⅛ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup strained fresh lemon juice

Nutrition Info

160 calories
carbohydrate: 26.6 g
cholesterol: 16.3 mg
fat: 5.3 g
fiber: 0.3 g
protein: 2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 216.4 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.

  3. Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.

  4. Fill cupcake liners with batter to about two-thirds full.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

24 cupcakes

Recipe Note

I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!

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