2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 ¼ cups sugar
3 eggs
2 tablespoons lemon juice
2/3 cup milk
Heat oven to 350 degrees. Line muffin tins with paper liners.
In a medium bowl, mix flour, baking powder and salt. In a large bowl, beat the butter at medium speed for 30 seconds. Add sugar, ¼ cup at a time, beating well after each addition. After all of the sugar has been added, beat for two minutes more. Beat in the lemon juice, then the flour mixture, 1 cup at a time. Beat in the milk, beating just until blended.
Divide the batter evenly among the muffin tins. Bake for 20 to 25 minutes, until golden brown. Cool in pans for five minutes, then cool completely on a cooling rack. Frost with lemon cream cheese frosting.
Meyer Lemon Cream Cheese Frosting
1 8-ounce package cream cheese, softened
¼ cup butter, softened
3 to 3 ½ cups powdered sugar
3 tablespoons Meyer lemon juice (use two tablespoons if using regular lemon juice)
Cream together the cream cheese and butter with a mixer at medium speed. Add the powdered sugar ½ cup at a time, beating into the cream cheese and butter after each addition. Stir in the lemon juice. Frost the cupcakes.
Pin It Now! |
1 comment:
I like everything with lemon :) and these cupcakes look really lovely, would like to try them sometime :)
Post a Comment