Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon
• Fresh lemon juice - ¼ cup
• Lemon zest - 1 tablespoon
• Milk - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.

2. 2.

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

3. 3.

   In a separate bowl, cream the butter and sugar until light and fluffy.

4. 4.

   Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.

5. 5.

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

6. 6.

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. 7.

   Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. 8.

   Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Facts