LEMON SPARKLE CUPCAKES

Lemon Sparkle Cupcakes image

Bursting with lemony zing, these cupcakes don't require frosting. In fact, my family prefers the crunchy sugar-and-spice topping. A dear friend shared the recipe with me, and it has long been in demand at our house. -Janice Porter, Platte, South Dakota

Provided by Taste of Home

Time 35m

Yield about 1-1/4 dozen.

Number Of Ingredients 12

Ingredients

2/3 cup shortening
1 cup sugar
3 large eggs, room temperature
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 tablespoon grated lemon zest
TOPPING:
1/4 cup sugar
1 tablespoon grated lemon zest
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake. , Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.