Printable | Taste of Home

Lemon Sparkle Cupcakes

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

In a large mixing bowl, cream shortening and sugar until light and

Printed from tasteofhome.com Nov 18, 2008

-----------------------Fold------------------------

Lemon Sparkle Cupcakes cont.

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.