Lemon Cupcakes

Name: Lemon Cupcakes
Ingredients: 1 1/2 cups all-purpose flour (375 mL); 1 1/2 tsp baking powder (7 mL); 1/4 tsp salt (1 mL); 1 cup granulated sugar (250 mL); 1/2 cup unsalted butter, melted and cooled (125 mL); 2 eggs; 2 tsp grated lemon zest (10 mL); 1/4 tsp lemon extract (1 mL); 1/2 cup milk, preferably whole (125 mL); One 12-cup muffin tin, lined with paper liners or sprayed with nonstick spray

10 ingredients

9 steps

Ingredients

1 1/2 cups all-purpose flour (375 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp salt (1 mL)
1 cup granulated sugar (250 mL)
1/2 cup unsalted butter, melted and cooled (125 mL)
2 eggs
2 tsp grated lemon zest (10 mL)
1/4 tsp lemon extract (1 mL)
1/2 cup milk, preferably whole (125 mL)
One 12-cup muffin tin, lined with paper liners or sprayed with nonstick spray

Directions

1

Preheat oven to 350F (180C)
2

In a bowl, whisk together flour, baking powder and salt.
3

Set aside.
4

In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract.
5

Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended.
6

Scoop batter evenly into prepared tin.
7

Bake in preheated oven until a toothpick inserted into center comes out clean, 18 to 22 minutes.
8

Let cool in tin on a wire rack for 10 minutes before transferring to rack to cool completely.
9

Decorate cooled cupcakes with any of the icings(see Notes).