Lemon cupcakes are one of my favorites and the more intense the lemon flavor the better. I know I have already posted a lemon cupcake recipe, but I discovered a new recipe and we all know you can't have too many lemon cupcake recipes...this one will not dissapoint!
Lemon Cupcakes
2 1/2 cups sifted cake flour
1 cup sugar (or Splenda Blend for baking)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter - room temperature
3 large eggs
1/2 cup buttermilk
1/2 cup whole milk
1/2 cup lemon juice
1 tsp. lemon zest
Preheat oven to 350 degrees. Prepare muffin tins with cupcake liners.
Combine flour, sugar (or Splenda), baking powder, and salt in a large bowl. Cut butter into flour mixture with a fork until crumbly.
Stir together eggs, milk, lemon juice & lemon zest in a small mixing bowl. Add 1/3 of the egg mixture to the flour mixture. Beat for 30 seconds at low speed with an electric mixer. Repeat this procedure 2 more times. Spoon batter into prepared cupcake liners.
Bake for 12-15 minutes or until done.
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