Lemon Sparkle Cupcakes
Bursting with lemony zing, these cupcakes don't require frosting. In fact, my family prefers the crunchy sugar-and-spice topping. A dear friend shared the recipe with me, and it has long been in demand at our house.
SERVINGS
|
15
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 2/3 cup shortening
- 1 cup sugar
- 3 eggs
- 1-2/3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 tablespoon grated lemon peel
- TOPPING:
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
- 1/8 teaspoon ground nutmeg
DIRECTIONS
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 1-1/4 dozen.