Name: Lemon Cupcakes
Prep time: 45 min
Cook time: 45 min
Yield: 30
Ingredients: Self-rising flour - 3 cups; Salt - ½ teaspoon; Unsalted butter, at room temperature - 1 cup; White sugar - 2 cups; Eggs, at room temperature - 4 large; Lemon zest - 2 tablespoons; Vanilla extract - 1 teaspoon; Whole milk, divided - 1 cup; Fresh lemon juice, divided - 2 ½ tablespoons; Chilled heavy cream - 2 cups; Confectioners' sugar - ¾ cup; Fresh lemon juice - 1 ½ tablespoons

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cupcakes

1. Self-rising flour - 3 cups

2. Salt - ½ teaspoon

3. Unsalted butter, at room temperature - 1 cup

4. White sugar - 2 cups

5. Eggs, at room temperature - 4 large

6. Lemon zest - 2 tablespoons

7. Vanilla extract - 1 teaspoon

8. Whole milk, divided - 1 cup

9. Fresh lemon juice, divided - 2 ½ tablespoons

10. Chilled heavy cream - 2 cups

11. Confectioners' sugar - ¾ cup

12. Fresh lemon juice - 1 ½ tablespoons

How to cook deliciously - Lemon Cupcakes

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

2. Stage

Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.

3. Stage

Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.

4. Stage

Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.

5. Stage

Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.

6. Stage

Spread icing on cooled cupcakes. Refrigerate leftovers. AllrecipesPhoto