One Bowl Lemon Cupcakes – a delicious recipe with Ingredients, flour, white sugar, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
3
Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
4
Fill cupcake liners with batter to about two-thirds full.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1016
kcal
Calories
37
g
Fat
159
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Dry Ingredients:, 2 1/8 cups all-purpose flour, 2 cups white sugar, 1 1/2 teaspoons baking powder, and more.
Yes, One Bowl Lemon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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