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Lemon Cupcakes

Lemon Cupcakes
Usher in spring with these tender, lemony cupcakes. “It's a recipe from my mother that I spiced up a bit,” shares Bertina Johnson from Waynesboro, Virginia.
12 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 to 3 tablespoons grated lemon peel
  • 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

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in lemon peel and extracts.
  • Combine flour and salt; add to creamed mixture alternately with
  • cream. Beat just until combined.
  • Fill paper-lined muffin cups three-fourths full. Bake at 325° for
  • 15-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • For frosting, in a small bowl, beat shortening until fluffy.
© Taste of Home 2013

2 of 2

Lemon Cupcakes (continued)

Directions (continued)

  • Gradually beat in the confectioners' sugar , extracts and enough
  • milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 319 calories, 14 g fat (7 g saturated fat), 79 mg cholesterol, 124 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013