Love lemon? Then you'll enjoy these golden cupcakes—a nice change from chocolate or white.
SAVE ON THIS RECIPE!
For the best lemon flavor, grate only the yellow portion, or the "zest," of the lemon peel.
Mini Lemon Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 10 minutes before reusing.) Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.
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