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Lemon Cupcakes Recipe

Lemon Cupcakes Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 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. Yield: 1 dozen.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.