Lemon Cupcakes

Lemon Cupcakes
Charles Masters
Makes 12 cupcakes
preparation
20
minutes
cooking
60
minutes

Ingredients

For the cupcakes:
1 1/2
cups
all-purpose flour, spooned and leveled
1
tablespoon
finely grated lemon zest
1 1/2
teaspoons
baking powder
1/4
teaspoon
kosher salt
1/2
cup
(1 stick) unsalted butter, at room temperature
3/4
cup
granulated sugar
2
large eggs
1
teaspoon
pure vanilla extract
1/2
cup
whole milk
For the frosting:
1/2
cup
(1 stick) unsalted butter, at room temperature
1 1/2
cups
confectioners’ sugar
2
teaspoons
finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4
teaspoon
kosher salt

Directions

  1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the  vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
  5. Make the frosting: Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, juice, and salt. Frost the cupcakes.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 318
  • Fat 16 g
  • Sat Fat 10 g
  • Cholesterol 76 mg
  • Sodium 167 mg
  • Protein 3 g
  • Carbohydrate 40 g
  • Sugar 28 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 37 mg
What does this mean? See Nutrition 101.