How To Make Lily’s Lemon Cupcakes
These light and citrusy cupcakes are perfect for lemon lovers.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/2 cup powdered sugar
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
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In a mixing bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Stir in the lemon zest and lemon juice.
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Spoon the batter into the cupcake liners, filling them about 2/3 full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a small bowl, whisk together the powdered sugar and enough lemon juice to create a thick glaze.
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Drizzle the glaze over the cupcakes.
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Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 80mg
- Sodium : 280mg
- Total Carbohydrates : 45g
- Dietary Fiber : 1g
- Sugar : 29g
- Protein : 4g
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