Pucker Up Lemon Cupcakes

40 min
12 cupcakes
$0.42/serving

Ingredients

¹⁄₂ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tbsp grated lemon peel, about 1 lemon

2 tsp vanilla extract

1 ¹⁄₂ cups all-purpose flour

1 tsp baking powder

¹⁄₄ tsp salt

³⁄₄ cup milk, your choice

¹⁄₂ - 1 recipe preparedLuscious Lemon Curd Icing

Preparation

Preheat oven to 350° F. Place two Muffin Makers on two ¹⁄₄ Sheet Pans. Generously oil both Muffin Makers.
In a large bowl, using an electric mixer on low-medium speed, cream butter and sugar. Add eggs, one at a time, until smooth. Beat in lemon peel and vanilla.
In a separate bowl, combine flour, baking powder, and salt.
Gradually add the flour mixture to the egg mixture. Batter will be very thick.
Add milk; beat on low speed to avoid splashing.
Spoon into moulds. Bake 25–30 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10–15 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
Once cupcakes are completely cool, top with icing.

Nutritional Information

Per serving (1 cupcake with 1 tbsp icing): Calories 270, Fat 11 g (Saturated 7 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 41 g (Fibre 0 g, Sugars 27 g), Protein 3 g.

Tips

Gluten-free? Swap flour with all-purpose gluten free flour. Best eaten the same day or freeze, if making ahead of time.

Shop This Recipe

Luscious Lemon Curd Mix (Pack of 2)

1/4 Sheet Pan (Set of 2)

Cooling Rack (Set of 2)