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Lemon Cupcakes Recipe

  • 40minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup sugar

  3. 3 eggs

  4. 2 to 3 tablespoons grated lemon peel

  5. 1 teaspoon vanilla extract

  6. 1/4 teaspoon lemon extract

  7. 1-1/2 cups all-purpose flour

  8. 1/8 teaspoon salt

  9. 1/2 cup half-and-half cream FROSTING:

  10. 1/4 cup shortening

  11. 1-1/2 to 1-3/4 cups confectioners' sugar

  12. 1/4 teaspoon vanilla extract

  13. 1/8 teaspoon lemon extract

  14. 5 to 6 teaspoons 2% milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.

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