Lemon cupcakes


– 3/4 C self-rising flour
– 1/2 tsp baking powder
– 8 TBS butter, softened
– 1/2 C sugar
– 2 eggs, lightly beaten
– zest of 1 lemon
– 2 TBS milk

– 6 TBS butter, softened
– 1 1/2 C confectioners’ sugar
– 1 TBS lemon juice
– splash of milk

1. preheat oven to 375 f. line a muffin pan with cupcake liners.

2. sift the flour & baking powder into a large bowl. add the butter, sugar, eggs, lemon zest, & milk. beat together until smooth. spoon the batter into the paper liners.

3. bake for 15-20 minutes, or until well risen & golden brown. transfer to a wire rack & let cool.

4. to make the icing, put the butter into a bowl & beat until fluffy. sift in the confectioners’ sugar, add the lemon juice & beat together until smooth & creamy. add just enough milk to achieve desired consistency.

5. ice & decorate with fresh raspberries, lemon zest, or whatever your heart desires!

Via: networkedblogs.com



Stay Fancy! ;)

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