6 Special Breakfast, Brunch And Dessert Recipes For Mother’s Day

Yummy Lemon Cupcakes(5 of 6)

Ingredients

• Self-rising flour, 3 cups
• Whole milk, 1 cup divided use
• Salt, ½ tsp
• Fresh lemon juice, 2 ½ tbsp.
• Unsalted butter, 1 cup
• White sugar, 2 cups
• 4 eggs
• Lemon zest, 2 tbsp
• Vanilla extract, 1 tsp

For Lemon Cream Icing

• Chilled heavy cream, 2 cups
• Fresh lemon juice, 1 ½ tbsp.
• Confectioners’ sugar, ¾ cup

Preparation

1. Set the oven to preheat at 375 degrees F. Prepare a cupcake pan with paper liners and set aside.
2. In a large bowl, sift self-rising flour and salt together. In another bowl, beat sugar and unsalted butter together using an electric mixer until fluffy and light. Beat one egg at a time in the mixture and continue to beat before all the ingredients are well incorporated. Add lemon zest and vanilla extract and mix well.
3. Beat the butter and flour mixture together. Do not overmix.
4. Use the batter to full cupcake liners. Set to bake for 15-17 minutes until well cooked. Remove from oven and let cool for 10 minutes.
5. Meanwhile, prepare the icing. Beat the cream in a chilled bowl using an electric mixer. Beat until it begins to thicken. Add lemon juice and confectioners’ sugar together. When everything is well incorporated, keep beating until the icing forms soft peaks.
6. When cupcakes are ready, spread on the top and refrigerate to set.
7. Serve and enjoy!