Lemon Cupcakes
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 eggs at room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour for high altitude, add 2 extra Tbsp
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ⅓ cup lemon juice (2-3 lemons depending on their size)
- 1 Tbsp lemon zest
Instructions
- Preheat oven to 350° F. Line muffin tin with paper liners (12-15 regular size); set aside
- In bowl of electric mixer, beat butter and sugar together on medium-high speed until light and fluffy (2-3 minutes). Scrape bowl as needed.
- Add eggs and vanilla. Beat on medium-high speed for 2 minutes. Scrape bowl as needed. Set aside
- In a medium bowl, stir together flour, baking powder, and salt. Slowly add the dry ingredients to the batter in 3 additions, beating on low speed after each addition. The batter will be thick.
- On low speed, add in milk, lemon zest, and lemon juice. Stir just until combined. Do not overmix the batter.
- Spoon into cupcake lines, about 2/3 full. Bake 18-22 minutes, or until the top springs back when touched or toothpick inserted in center comes out clean.
- Remove from oven and allow to cool completely before frosting.
Tried this recipe?Let us know how it was!