MOIST LEMON CUPCAKES
๐ INGREDIENTS
โพ๏ธ1ยฝ cups (192g) all-purpose flour sifted
โพ๏ธ1ยฝ tsp. baking powder
โพ๏ธยผ teaspoonย salt
โพ๏ธยฝ cup (1 stick, 113g) unsalted butter, room temperature
โพ๏ธ1 cup (200g) granulated sugar
โพ๏ธ3 large eggs, room temperature
โพ๏ธยฝ cup (123g) whole milk, room temperature
โพ๏ธ1 teaspoon pure vanilla extract
โพ๏ธ2 tablespoons lemon juice
โพ๏ธ1 tablespoon lemon zest
๐ PROCEDURES
โพ๏ธHeat oven to 180ยฐc.
โพ๏ธPrepare cupcake tins.
โพ๏ธIn a medium bowl, whisk together flour, baking powder, and salt; set aside.
โพ๏ธIn stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy.
โพ๏ธReduce speed to low and add in eggs, one at a time and mix until just blended.
โพ๏ธAdd in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low.
โพ๏ธSlowly add in dry ingredients and mix until just combined.
โพ๏ธRemove from mixer then fold in lemon zest with spatula.
โพ๏ธDivide batter evenly among prepared muffin cups.
โพ๏ธTransfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
โพ๏ธUse a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
โพ๏ธLet it cool completely before serving!
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