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Lemon Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Indulge in these golden lemon cupcakes for a refreshing twist on classic flavors.
Ingredients:
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tablespoons grated lemon peel
  • 2/3 cup milk
Instructions:
  • Preheat your oven to 350°F. Line 24 regular-size muffin cups with paper baking cups, then grease with shortening, lightly flour, or spray with baking spray containing flour.
  • Combine the flour, baking powder, and salt in a medium bowl; then set it aside.
  • In a large bowl, use an electric mixer to beat the butter on medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping the bowl occasionally. Beat for an additional 2 minutes. Add eggs one at a time, ensuring to beat well after each addition. Mix in the lemon peel and vanilla. On low speed, alternate adding the flour mixture (about one-third at a time) and the milk (about half at a time), beating just until blended.
  • Evenly distribute the batter among the muffin cups, filling each up to about two-thirds full with roughly 3 tablespoons of batter.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then remove cupcakes from pans and place on cooling racks. Allow to cool completely for about 30 minutes before frosting with your favorite frosting.

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