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Lemon Cupcakes

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Lemon cupcakes offer a bright taste of spring and are perfect for early spring and summer desserts and events. Add the lemon cream cheese frosting for a sensational treat!

Ingredients

Scale
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/4 cup (28 grams) cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt or table salt
  • 1/2 cup (113 grams) unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice plus 2 teaspoons lemon zest
  • 1/3 cup whole milk

Instructions

  1. Position the oven rack in the center oven and heat to 350 F.
  2. Combine the flour, cornstarch, baking powder, and salt in a medium bowl; whisk to blend thoroughly and set aside.
  3. In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.
  4. Beat the eggs into the creamed mixture one at a time, beating thoroughly after each addition.
  5. Beat in the vanilla.
  6. Add one-third of the dry ingredients and mix on low. Beat in the lemon juice, then beat another one-third of the dry ingredients. Beat in the milk and then finish with the remaining dry ingredients, beating until blended.
  7. Fill the prepared muffin cups 3/4 full.
  8. Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.