Lemon Cupcakes
How to make lemon cupcakes from scratch with a moist and zesty lemon cake from fresh lemon peel and a lemon buttercream frosting. It's a light and sweet cupcake.
Equipment
Ingredients
Lemon Cupcakes
- ½ cup Shortening
- 1 ¼ cup Granulated Sugar
- 2 Large Eggs
- 1 ¾ cup All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Milk
- 1 teaspoon Lemon Extract
- 2 tablespoon Fresh Lemon Zest from 2 Medium-Sized Lemons Grate the colorful yellow part of the peel.
Lemon Frosting
- 3 cups Powdered Sugar
- ⅓ cup Butter softened
- 1-2 tablespoons Milk
- 1 teaspoon Lemon Extract
- 2-3 drops Yellow Food Color or Icing Gel
- Lemon Drops Lemon Heads, or Yellow Sprinkles, for topping
Instructions
Lemon Cupcakes
- Preheat oven to 350℉. Line a cupcake pan with cupcake liners.
- In a stand mixer with the paddle attachment, or using a mixing bowl with a hand mixer, cream shortening and sugar together. Add eggs.
- Sift flour, baking powder, and salt. Begin alternating dry ingredients with milk as you add them to the mixing bowl. Blend well after each addition. Add lemon extract and lemon zest and mix.
- Fill each cupcake liner with approximately 3 tablespoons of batter. Bake for 12-16 minutes until cupcakes are cooked through the center. Test with a toothpick in the center of a cupcake to check for doneness.
Lemon Frosting
- Mix together butter and lemon extract. Slowly add confectioners' sugar. If too thick, add a tablespoon of milk at a time. Add 2-3 drops of yellow food color or icing gel. Frost cupcakes once they have fully cooled.
Nutrition
Calories: 204kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 117mgPotassium: 31mgFiber: 1gSugar: 26gVitamin A: 116IUVitamin C: 1mgCalcium: 37mgIron: 1mg