Lemon Cupcakes

• 总时间: 23 minutes

配料

1 Cup (132g) all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/4 Cup (60ml) whole milk, room temperature

3 Tbsp (45ml) lemon juice from 1 medium lemon

3/4 Cup (150g) granulated sugar

3 Tbsp (42g) unsalted butter, room temperature

2 Tbsp (30ml) vegetable oil

2 large eggs, room temperature

1 tsp pure vanilla extract

步骤

Preheat the oven to 350ºF (177ºF) and line a standard cupcake pan with 12 paper liners.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the lemon zest to the sugar and mix on low speed until fragrant and well combined, about 1 minute. Meanwhile, combine the lemon juice with the milk and set aside.

Add the butter to the lemon-sugar mixture and cream on medium speed until and combined, about 2 minutes. Add the vegetable oil and beat until light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.

Mix in the eggs one at a time on low speed, then add the vanilla and turn the mixer to medium speed for one minute.

Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until just combined, about 30 seconds.

Divide the batter equally between the liners and bake for 14-18 min. Cool, then top with frosting of your choice (link in bio for lemon cream cheese frosting)�