Lemon Cupcakes
Ingredients
The cupcakes
-
1 ½
cups
REAL butter
-
3
cups
cake flour
-
1
tsp
baking powder
-
½
tsp
salt
-
½
tsp
baking soda
-
2
cups
sugar
-
5
large
eggs
-
2
tsp
vanilla extract
-
4
Tbsp
freshly squeezed lemon juice
-
Zest of 2
lemons
-
1
cup
buttermilk
The lemon buttercream
-
1 ¼
cups
butter
-
2
tsp
grated lemon rind
-
3
Tbsp
fresh lemon juice
-
3
cups
powdered sugar
Instructions
- Preheat the oven to 325°F and line 2 muffin tins with cupcake liners.
- Beat butter and sugar together until light and fluffy.
- Sift together the flour, baking powder, salt, and baking soda in a separate bowl.
- Add eggs to the butter mixture one at a time, then mix in vanilla, lemon juice, and lemon zest.
- Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour.
- Scoop the batter into the muffin cups, filling them almost to the top.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool completely before frosting with lemon buttercream.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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