I was going to make a dinner recipe, but I woke up craving lemon cupcakes…so I made some. So today I’ll be giving you my favorite lemon cupcake recipe that I’ve made my own.
Prep time: cake (15 minutes), frosting (5 minutes), decor (5 minutes)
Baking time: 20-25 minutes
Frosting time: 10 minutes
Decorating time: 5 minutes
Serving Size: 2 dozen cupcakes
Ingredients for cake:
~ 1 cup, white sugar
~ 1/2 cup, butter
~ 2 eggs
~ 1 tablespoon, vanilla extract
~ 1 1/2 cups, all-purpose flour
~ 1 3/4 teaspoons, baking baking powder
~ 1/2 cup low-fat milk
~ 1 lemon, zest and juice
·Preheat oven 350°
·Line 24 muffin cups with paper liners.
·Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in egg, one at a time, mix 1 tablespoon of vanilla extract into mixture with the second egg.
·Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
·Spoon batter into prepared muffin cups.
·Bake in the preheated oven until cupcake edges are slightlly golden brown and a toothpick inserted into center of cupcake comes out clean, 20-25 minutes. Cool cupcakes completely.
Ingredients for frosting:
~ 1 cup, butter (softened)
~ 1 tablespoon, lemon extract
~ 1 teaspoon, vanilla extract
~ 1/4 teaspoon salt
~ 4 cups, confectioners’ sugar
~ Lemon peels
·Beat 1 cup butter with 1 teaspoon vanilla extract, 1 tablespoon lemon extract, and salt until smooth and creamy.
·Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting.
·Spread on cooled cupcakes
·Put lemon peel on frosting for decoration
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