Lemon Cupcakes

                                                                    Ingredients

1 h 25 m30 servings232 cals

• 
  3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

• 1 cup whole milk, divided
• 2 1/2 tablespoons fresh lemon juice, divided
• Lemon Cream Icing
• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons fresh lemon juice
• Add all ingredients to list

Directions

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• Prep
  48 m
• Cook
  17 m
• Ready In
  1 h 25 m

1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
4. 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 for about 10 minutes before removing them to finish cooling on a rack.
5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the 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. Spread on the cooled cupcakes. Refrigerate leftovers.