Lemon Cupcakes

Love lemon? Then you'll enjoy these golden cupcakes—a nice change from chocolate or white.

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

cupcakes

2 1/3

cups Gold Medal® all-purpose flour

2 1/2

teaspoons baking powder

1/2

teaspoon salt

cup butter or margarine, softened

1 1/4

cups sugar

eggs

tablespoons grated lemon peel

teaspoon vanilla

2/3

cup milk

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

For the best lemon flavor, grate only the yellow portion, or the "zest," of the lemon peel.

Recipe Variation 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.

Nutrition Information:

1 Serving (1 Cupcake)

Calories 170

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 5g,
Trans Fat 0g),

Cholesterol 45mg;
Sodium 190mg;
Total Carbohydrate 20g

(Dietary Fiber 0g,
Sugars 11g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens