Lemon Cupcakes
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
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
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
If you don’t have paper liners, butter and flour the cups of the muffin tin instead.
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