LIFE & HOME 41
LEMON CUPCAKES
Prep time: 45 minutes - Cook time: 15 minutes
Servings: 30
LEMON CUPCAKES
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter at room temperature
2 cups white sugar
4 eggs at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk divided, room temperature
3 tablespoons fresh lemon juice divided
BUTTERCREAM
3 tbsp. butter room temperature
2-3 tsp. lemon extract
1 tsp. whole milk or more as needed
1 c 125g confectioners' sugar or more as needed
5 drops yellow food color
LEMON CUPCAKES
Preheat oven to 375°F. Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another
bowl, beat the unsalted butter and sugar with an electric mixer
until light and fluffy, about 2 minutes.
Mix in the eggs one at a time, beating each egg until incorporated
before adding the next. Mix in the vanilla extract and lemon
zest. Gently combine the flour mixture into the butter mixture, one
third at a time, alternating with half the milk and half the lemon
juice after each of the first 2 additions of flour. Beat until just combined;
do not over mix. Fill the prepared cupcake liners with batter
3/4 full, and bake in the preheated oven until a toothpick inserted
in the center comes out mostly clean, about 15 minutes.
Let the cupcakes cool in the pans for about 10 minutes before
removing them to finish cooling on a rack.
LEMON BUTTERCREAM
Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk
together until smooth. Add yellow food color- optional.
Beat confectioners sugar into butter mixture until desired consistency
is reached. You may want to add more sugar.
Please note! This is not enough frosting to decorate 12 cupcakes
like I have in the pictures. You will want to at least double the
recipe if using the 8B tip.