Lemon Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
YIELD: 1 dozen.
Usher in spring with this lemon cupcake recipe. It's a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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3 large eggs, room temperature
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2 to 3 tablespoons grated lemon zest
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1 teaspoon vanilla extract
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1/4 teaspoon lemon extract
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1-1/2 cups all-purpose flour
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1/8 teaspoon salt
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1/2 cup half-and-half cream
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FROSTING:
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1/4 cup shortening
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1-1/2 to 1-3/4 cups confectioners' sugar
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1/4 teaspoon vanilla extract
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1/8 teaspoon lemon extract
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5 to 6 teaspoons 2% milk
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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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.
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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.
Nutrition Facts
1 each: 319 calories, 14g fat (7g saturated fat), 79mg cholesterol, 124mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 4g protein.
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