CRANBERRY LEMON CUPCAKES

Cranberry Lemon Cupcakes image

Provided by Redsie

Categories Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 teaspoons grated lemon zest
1/4 teaspoon lemon extract
1/2 cup low-fat milk
1 cup dried cranberries

Steps:

Preheat oven to 350°F Line muffin pan with paper liners.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

Nutrition Facts : Calories 210, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 111.5, Carbohydrate 30.3, Fiber 0.8, Sugar 17.6, Protein 3.1