LEMON CUPCAKES
Adapted from Cupcakes, Cupcakes and More Cupcakes! The icing makes more than for 12 cupcakes - unless you love icing!! Halved the recipe of the icing for my family!
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F Insert liners into medium cupcake pans.
- Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter.
- In a bowl, sift flour, baking powder and salt.
- Place eggs and sugar in a mixing bowl, beating on medium speed.
- Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy.
- Fill the cupcake liners two-third full.
- Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired).
- Using a spatula, spread frosting on each cupcake, decorating with lemon zest.
Nutrition Facts : Calories 496.1, Fat 26.4, SaturatedFat 16.2, Cholesterol 112.6, Sodium 317.2, Carbohydrate 62, Fiber 0.7, Sugar 41.4, Protein 4.5
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