Small Batch Lemon Cupcakes
Delicious lemony cupcakes topped with buttercream icing, they're sure to brighten someone's day.
Servings: 4 cupcakes
- 1/2 stick 4 Tbsp butter, softened
- 1/4 cup sugar
- 1 egg
- 1/4 cup + 2 Tbsp milk
- 1/4 tsp lemon extract
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
Preheat oven to 350 degrees.
Whip butter at medium-high speed in mixer bowl. Add sugar and mix until creamy. Add egg, milk, and lemon extract.
In a separate bowl, combine flour and baking powder.
Add flour mixture to wet ingredients at slow speed until the batter is moist.
Turn speed onto medium-high and beat until smooth.
Spoon into prepared muffin pan and bake for 20-22 minutes or until toothpick inserted in the center comes out clean.
Allow to cool before decorating.
Serving: 1cupcake | Calories: 165kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 42mg | Potassium: 216mg | Fiber: 1g | Sugar: 15g | Vitamin A: 59IU | Calcium: 113mg | Iron: 1mg