Ingredients for Lemon Buttermik Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Lemon, Zest Of
- Vanilla Extract
- 1 cup (2 sticks) unsalted butter
- Sugar
- 2 large eggs
- 1 egg yolk
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How to Make Lemon Buttermik Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In another small bowl, whisk together 1 cup buttermilk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. Beat in 2 large eggs, one at a time, then beat in the egg yolk.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin liner about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
52g
Fat
25g
Carbs
8g
