Lemon Blossom Cupcake
Lemon Blossom Cupcake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lemon blossom cupcake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cook's Notes for Lemon Blossom Cupcakes. Be sure to note the recipe instructions to start with room temperature ingredients. Enjoy a pretty burst of lemon with these Lemon Blossom Cupcakes.

Lemon Blossom Cupcake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Lemon Blossom Cupcake is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook lemon blossom cupcake using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lemon Blossom Cupcake:
  1. Prepare 2 1/2 cup All-purpose Flour
  2. Get 2 1/2 tsp Baking Soda
  3. Get 1/4 tsp Salt
  4. Make ready 1 stick Unsalted Butter(room temp)
  5. Prepare 1 3/4 cup Sugar
  6. Prepare 2 1/4 tsp Vanilla Extract
  7. Make ready 2 Eggs(room temp)
  8. Take 1 1/4 cup Whole Milk(room temp)
  9. Make ready 1/2 Fresh Lemon Juice
  10. Get 1/2 cup Freshly Grated Lemon Zest

These bright cupcakes are filled with lemon flavor and a light sugar glaze. Click here to see the Lemon Blossom Cupcakes Recipe. See recipes for Lemon, Raspberry and Almond Cupcakes too. Lemon Blossom Cupcakes Use zest of one lemon-plenty!

Instructions to make Lemon Blossom Cupcake:
  1. Preheat oven to 350°F. Line12 cupcake holders with paper liners.
  2. Sift together flour, baking powder, and salt on a sheet of wax paper and set aside.
  3. Measure out sugar in a small bowl. Add the zest and rub the lemon oil out with your fingers and into the bowl.
  4. In the bowl use an electric mixer to cream together the butter and lemony sugar for 3-5 min. Add the eggs one at a time, mixing slowly after.
  5. Add the vanilla to the milk in a small bowl.
  6. Add 1/3 of dry ingredients and 1/3 of the milk to the buttery lemony sugar. Transfer to a bigger bowl. And mix thoroughly and repeat. Add lemon juice slowly and mix.
  7. Scoop the batter into the cupcake liners 2/3 full, then put in oven for 16-18 min. After, cool completely and frost using my Lemon Vanilla Frosting.

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