Lemon Cupcakes

Name: Lemon Cupcakes
Ingredients: 12 cup butter, softened; 1 cup sugar; 3 eggs; 2 -3 tablespoons grated lemon zest; 1 teaspoon vanilla extract; 14 teaspoon lemon extract; 1 12 cups all-purpose flour; 18 teaspoon salt; 12 cup half-and-half cream; 14 cup shortening; 5 -6 teaspoons milk; 14 teaspoon vanilla extract; 18 teaspoon lemon extract; 1 12-1 34 cups powdered sugar, sifted

14 ingredients

14 steps

Ingredients

12 cup butter, softened
1 cup sugar
3 eggs
2 -3 tablespoons grated lemon zest
1 teaspoon vanilla extract
14 teaspoon lemon extract
1 12 cups all-purpose flour
18 teaspoon salt
12 cup half-and-half cream
14 cup shortening
5 -6 teaspoons milk
14 teaspoon vanilla extract
18 teaspoon lemon extract
1 12-1 34 cups powdered sugar, sifted

Directions

1

Preaheat oven to 325*.
2

Line a 12-cup muffin tin with paper liners.
3

Cream butter and sugar in a large mixing bowl.
4

Beat in eggs, one at a time.
5

Beat in lemon zest, lemon extract, and vanilla.
6

Combine flour and salt; add to creamed mixture, alternating with half and half.
7

Beat until just combined (shouldn't be too smooth).
8

Fill paper liners 3/4 full of batter.
9

Bake at 325* for 15-22 minutes, or until toothpick tests clean.
10

Cool for 10 minutes in pan; remove from pan and cool completely on a wire rack.
11

To make frosting, beat shortening in a small mixing bowl until fluffy.
12

Beat in milk, vanilla, and lemon extract.
13

Beat in powdered sugar until smooth.
14

Once cupcakes are cool, top with frosting.