Lemon Cupcakes
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
- 1 3/4 cups all-purpose flour, (220 grams)
- 1/4 cup cornstarch, (28 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt, or table salt
- 1/2 cup unsalted butter, (113 grams)
- 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
- Position the oven rack in the center oven and heat to 350 F.
- Combine the flour, cornstarch, baking powder, and salt in a medium bowl; whisk to blend thoroughly and set aside.
- In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.
- Beat the eggs into the creamed mixture one at a time, beating thoroughly after each addition.
- Beat in the vanilla.
- 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.
- Fill the prepared muffin cups 3/4 full.
- Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 51mgSodium: 142mgPotassium: 42mgFiber: 0.4gSugar: 13gVitamin A: 236IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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