Lemon Cupcakes

Lemon Cupcakes
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Makes 12 cupcakes| Hands-On Time: | Total Time:

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
  • 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.
By September, 2012

Nutritional Information

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

Quick Tip

Cupcake liners
If you don’t have paper liners, butter and flour the cups of the muffin tin instead.

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