Lemon Cupcakes

1. 1

   Preheat the oven to 350u00b0F. Line 18 muffins cups with paper liners.

2. 2

   Beat 2 sticks of the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in lemon peel and juice from 1 lemon. Fold in the flour alternately with milk, beginning and ending with flour. Spoon the mixture into prepared muffin pans, filling each cup until 1/2 full.

3. 3

   Bake for 20-25 mins until risen, golden and just firm to the touch. Cool in pan 5 minutes. Remove from pans; cool completely on wire rack.

4. 4

   For the frosting, beat remaining 1 stick butter until light and fluffy. Gradually beat in powdered sugar. Add lemon peel and juice from remaining lemon, beating until combined. Spread on the cooled cupcakes. Garnish with the grated peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.