Zutaten für Lemon Sparkle Cupcakes
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Zubereitung von Lemon Sparkle Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the zest of 2 large lemons.
- In a small bowl, combine ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon.
- Fill each muffin cup about two-thirds full with batter.
- Sprinkle a rounded ½ teaspoon of the sugar-spice mixture over each cupcake.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
14g
Carbs
9g
