Lemon Cupcakes

Name: Lemon Cupcakes
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; 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

14 ingredients

3 steps

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
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

Directions

1

In a large bowl, cream butter and sugar. 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

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

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.