Lemon Cupcakes

Ingredients

  • 3 cups self-rising flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 2 ½ tablespoons fresh lemon juice, divided
  • 2 cups chilled heavy cream
  • ¾ cup confectioners’ sugar
  • 1 ½ tablespoons fresh lemon juice
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

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  • Step 2

    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. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

  • Step 3

    Gently beat 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.

  • Step 4

    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 clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

  • Step 5

    To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

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