The perfect lemon cupcake! So light and airy, they’re perfect for the summer! I found this recipe on AllRecipes.com and decided to tweak it to my liking. Their recipe calls for a home made icing, I decided to save a little time by using a store bought Cream Cheese frosting. Also, I topped mine with coconut flakes and a lemon wedge!
Here’s what you’ll need:
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest
- 1 cup milk
- 2 1/2 tablespoon lemon juice
- 2 lemons, cut into wedges (for topping)
- 1 jar Cream Cheese frosting
- 1/2 cup coconut flakes (for topping)
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Ice with frosting and top with lemon wedges and coconut!