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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 3 |
| lemon zest: 3 Tbl |
| vanilla extract: 1 tsp |
| lemon extract: 1/4 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/8 tsp |
| half and half cream: 1/2 cup |
| multipurpose shortening: 1/4 cup |
| 2% milk: 2 Tbl |
| vanilla extract: 1/4 tsp |
| lemon extract: 1/8 tsp |
| powdered sugar (unsifted): 1 3/4 cups (sifted) |
Lemon Cupcakes
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Preaheat oven to 325*. Line a 12-cup muffin tin with paper liners.
- Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest, lemon extract, and vanilla.
- Combine flour and salt; add to creamed mixture, alternating with half and half. Beat until just combined (shouldn't be too smooth).
- Fill paper liners 3/4 full of batter. Bake at 325* for 15-22 minutes, or until toothpick tests clean. Cool for 10 minutes in pan; remove from pan and cool completely on a wire rack.
- To make frosting, beat shortening in a small mixing bowl until fluffy. Beat in milk, vanilla, and lemon extract. Beat in powdered sugar until smooth.
- Once cupcakes are cool, top with frosting.