Ingredients for Cranberry Lemon Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated Sugar
- Unsalted Butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- Low Fat Milk
- Dried Cranberries
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How to Make Cranberry Lemon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon zest and 1 teaspoon lemon extract.
- Gradually add the dry ingredients and milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Add the dry ingredients in three additions and the milk in two additions, mixing until just combined after each addition. Use 1 cup milk.
- Gently fold in 1 cup fresh or frozen cranberries.
- Fill each cupcake liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
- Let the cupcakes cool in the muffin tin for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- Once completely cool, frost with your favorite frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
26g
Carbs
10g
