Lemon Blossom Cupcake

Name: Lemon Blossom Cupcake
Total time: 2400 s
Yield: 18 servings
Cuisine: American
Ingredients: 2 1/2 cup All-purpose Flour; 2 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 stick Unsalted Butter(room temp); 1 3/4 cup Sugar; 2 1/4 tsp Vanilla Extract; 2 Eggs(room temp); 1 1/4 cup Whole Milk(room temp); 1/2 Fresh Lemon Juice; 1/2 cup Freshly Grated Lemon Zest

vanessa chahin @cook_3942555

Georgetown DC Cupcake Recipe

vanessa chahin @cook_3942555

Georgetown DC Cupcake Recipe

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Ingredients

40 mins

18 servings

2 1/2 cupAll-purpose Flour
2 1/2 tspBaking Soda
1/4 tspSalt
1 stickUnsalted Butter(room temp)
1 3/4 cupSugar
2 1/4 tspVanilla Extract
2Eggs(room temp)
1 1/4 cupWhole Milk(room temp)
1/2Fresh Lemon Juice
1/2 cupFreshly Grated Lemon Zest

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Steps

40 mins

1

Preheat oven to 350°F. Line12 cupcake holders with paper liners.
2

Sift together flour, baking powder, and salt on a sheet of wax paper and set aside.
3

Measure out sugar in a small bowl. Add the zest and rub the lemon oil out with your fingers and into the bowl.
4

In the bowl use an electric mixer to cream together the butter and lemony sugar for 3-5 min. Add the eggs one at a time, mixing slowly after.
5

Add the vanilla to the milk in a small bowl.
6

Add 1/3 of dry ingredients and 1/3 of the milk to the buttery lemony sugar. Transfer to a bigger bowl. And mix thoroughly and repeat. Add lemon juice slowly and mix.
7

Scoop the batter into the cupcake liners 2/3 full, then put in oven for 16-18 min. After, cool completely and frost using my Lemon Vanilla Frosting.