Ingredients
Cupcakes:
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3 cups self-rising flour
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½ teaspoon salt
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1 cup unsalted butter, at room temperature
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2 cups white sugar
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4 large eggs, at room temperature
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2 tablespoons lemon zest
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1 teaspoon vanilla extract
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1 cup whole milk, divided
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2 ½ tablespoons fresh lemon juice, divided
Lemon Cream Icing:
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2 cups chilled heavy cream
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¾ cup confectioners' sugar
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1 ½ tablespoons fresh lemon juice
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
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Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
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Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
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Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.
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Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
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Spread icing on cooled cupcakes. Refrigerate leftovers.
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Nutrition Facts (per serving)
232 | Calories |
13g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 232 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 64mg | 21% |
Sodium 260mg | 11% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 0g | 1% |
Total Sugars 17g | |
Protein 3g | 5% |
Vitamin C 2mg | 2% |
Calcium 68mg | 5% |
Iron 1mg | 4% |
Potassium 54mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.