lemon cupcakes

Ingredients

• Servings: 30
• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup whole milk, divided
• 2 1/2 tablespoons fresh lemon juice, divided
• lemon cream icing
• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons fresh lemon juice

Recipe

Preparation Time: 48 mins Cook Time: 17 mins Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). line 30 cupcake pan cups with paper liners.
• sift the self-rising flour and salt together in a bowl. in another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. beat in the eggs one at a time, beating each egg until incorporated before adding the next. mix in the vanilla extract and lemon zest.
• gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. beat until just combined; do not over mix.
• fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• to make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken. add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. spread on the cooled cupcakes. refrigerate leftovers.