Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Butter, softened: 1/2 cup (113g)
- Eggs: 2 large
- Lemon zest: 1 tablespoon (6g)
- Lemon juice: 1/2 cup (120ml)
- Milk: 1/2 cup (120ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Fill the prepared muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per cupcake
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Fluffy and moist cupcakes
- Bright lemon flavor
- Perfect for any occasion
User Comments:
- "These cupcakes were amazing! The lemon flavor was perfectly balanced."
- "They were so easy to make and they turned out beautifully."
- "I would definitely recommend these cupcakes to anyone who loves lemon desserts."
Special Precautions and Tips:
- Use fresh lemons for the best flavor.
- Do not overmix the batter, as this can result in tough cupcakes.
- If you do not have a lemon zester, you can use a fine grater to remove the zest.
