Name: Lemon Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 3 large eggs, room temperature -; 2 to 3 tablespoons grated lemon zest -; 1 teaspoon vanilla extract -; 1/4 teaspoon lemon extract -; 1-1/2 cups all-purpose flour -; 1/8 teaspoon salt -; 1/2 cup half-and-half cream -; Frosting: -; 1/4 cup shortening -; 1-1/2 to 1-3/4 cups confectioners' sugar -; 1/4 teaspoon vanilla extract -; 1/8 teaspoon lemon extract -; 5 to 6 teaspoons 2% milk -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cupcakes

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 3 large eggs, room temperature -

4. 2 to 3 tablespoons grated lemon zest -

5. 1 teaspoon vanilla extract -

6. 1/4 teaspoon lemon extract -

7. 1-1/2 cups all-purpose flour -

8. 1/8 teaspoon salt -

9. 1/2 cup half-and-half cream -

10. Frosting: -

11. 1/4 cup shortening -

12. 1-1/2 to 1-3/4 cups confectioners' sugar -

13. 1/4 teaspoon vanilla extract -

14. 1/8 teaspoon lemon extract -

15. 5 to 6 teaspoons 2% milk -

How to cook deliciously - Lemon Cupcakes

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.

2. Stage

Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Stage

For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.