Lemon Wildflower Cupcakes
These cupcakes feature bright lemon flavor, making them feel light and seasonal. They are suitable for dessert lovers who enjoy citrus tastes.
Equipment
- Mixing Bowls
- Electric mixer
- Muffin Tin
Ingredients
Cupcakes
- 1.5 cups flour
- 1 cup sugar
- 2 eggs
- 0.5 cup butter softened
- 0.5 cup milk
- 1 lemon zest only
- 2 tbsp lemon juice
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, lemon zest, and lemon juice to the butter mixture. Mix well.
- In a separate bowl, mix the flour and milk.
- Gradually add the flour and milk mixture to the wet ingredients, mixing until just combined.
- Spoon the batter into a prepared muffin tin, filling cups about two-thirds full.
- Bake for 18 minutes.
- Remove from the oven and let cool before frosting.
Notes
The addition of lemon brightens the flavor, making these cupcakes feel light and appropriate for spring.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.