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Lemon Cupcakes

Lemon Cupcakes

Cost $12, save $15

Source: Recommended by CookPal

  • 20 Min
  • 30 Servings
  • $12

INGREDIENTS

  • Cupcake Batter

    • 3 cups self-rising flour
    • 🧂 ½ teaspoon salt
    • 🧈 1 cup unsalted butter, at room temperature
    • 🧁 2 cups white sugar
    • 🥚 4 large eggs, at room temperature
    • 🍋 2 tablespoons lemon zest
    • 1 teaspoon vanilla extract
    • 🥛 1 cup whole milk, divided
    • 🍋 2 ½ tablespoons fresh lemon juice, divided

  • Icing

    • 🥛 2 cups chilled heavy cream
    • 🧁 ¾ cup confectioners' sugar
    • 🍋 1 ½ tablespoons fresh lemon juice

STEPS

1

Preheat the oven to 375°F (190°C) and line 30 cupcake pan cups with paper liners.

2

Sift the flour and salt together in a bowl.

3

In another bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla.

4

Add the flour mixture into the wet mixture in thirds, alternating with half of the milk and half of the lemon juice after the first two additions of flour. Beat gently until just combined.

5

Fill the cupcake liners 3/4 full with batter and bake for about 17 minutes, or until a toothpick comes out clean. Let cool 10 minutes in pans before transferring to a rack.

6

To make the icing, beat chilled cream in a mixer on low until it begins to thicken. Gradually add confectioners' sugar and lemon juice, beating on high until soft peaks form.

7

Spread the icing on cooled cupcakes and refrigerate leftovers. Enjoy!

NUTRIENTS

Per 1 serving

🔥

232

Calories

  • 3
    Protein
  • 27
    Carbs
  • 13
    Fats

💡 Use freshly squeezed lemon juice for the best flavor.Ensure the butter and eggs are at room temperature for smoother mixing.Fold the batter gently to prevent overmixing, which can lead to denser cupcakes.Chill the cream and bowl before whipping the icing for better results.Store cupcakes in the refrigerator to keep the icing firm.