Lemon Blossom Cupcake
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Lemon cupcakes are believed to have originated in England during the 19th century and were often served at afternoon tea parties.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Blossom Cupcake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
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Gradually mix in the dry ingredients alternately with the milk.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
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Drizzle the glaze over the cooled cupcakes.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 24g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.