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Lemon Cupcakes With Lemon Frosting

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Lemon Cupcakes With Lemon Frosting

Lemon Cupcakes With Lemon Frosting

Photo of Lemon Cupcakes With Lemon Frosting © Diana Rattray
These amazing cupcakes are the perfect snack for a weekend, a party, or special dinner dessert. They're wonderful for spring entertaining. Spread the frosting or pipe it to make the cupcakes look like they came from the local bakery.

Yield: Makes About 18 Cupcakes

Ingredients:

  • 8 ounces (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 1/3 cup milk
  • finely grated zest of 1 lemon
  • 2 teaspoons pure lemon extract
  • 2 cups all-purpose flour, Spoon and Sweep Method
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ***Frosting***
  • 3 1/2 to 4 cups confectioners' sugar
  • 4 ounces (1/2 cup) butter, softened
  • 1 teaspoon pure lemon extract
  • finely grated zest of 1 lemon
  • 4 to 5 tablespoons lemon juice

Preparation:

Heat oven to 375°. Line 18 muffin cups with cupcake paper liners.

In a mixing bowl with electric mixer, cream 1 cup butter with 1 1/2 cups of sugar until light and fluffy, about 2 minutes.

Add the eggs, one at a time, blending after each addition. Beat in the milk, vanilla, zest, and 2 teaspoons lemon extract.

In another bowl, combine the flour, baking powder, and salt; whisk to blend well. Add to the batter and beat on low speed until blended. Continue beating on medium speed for about 2 minutes.

Fill the cupcake papers about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a wooden pick or cake tester comes out clean when inserted in the center of a cupcake.

Cool in pan on a rack for about 5 minutes, then remove the cupcakes and cool completely on the rack before frosting.

Frosting: In a mixing bowl combine 1/2 cup of butter with 3 1/2 cups of confectioners' sugar. Add the lemon extract, zest, and 4 tablespoons of lemon juice. Beat on low speed until smooth. Increase mixer speed to medium and continue beating for about 2 minutes. Add more confectioners' sugar, if needed for spreading consistency.

Makes about 18 cupcakes.

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