Light, Moist and delicious Lemon Cupcakes that are not too tart, but just right.
* 1 Cup (2 Sticks) Sweet Butter
* 1 Cup Fine Baker's Sugar
* 2 Cups Self-rising Flour
* 1 Tsp Baking Powder
* 4 Eggs
* 1 Tsp Vanilla Extract
* 1 Tsp Dried Lemon Peel (whole)
No nutrition information available
Preheat oven to 350 degrees.
Place 18 paper baking cups in muffin pan.
In large mixing bowl, combine softened sweet butter, sugar, flour and eggs. Mix with electric mixer until smooth. Add vanilla, baking powder and lemon peels and mix with electric mixer until smooth and a little pale. (mix for about 3 minutes)
Add the mixture to the baking cups, filling up about ½ way.
Place in oven, and bake for 20 minutes. (make sure you do not over bake)
Remove from oven and let cool for 5 minutes before placing on rack. Than add frosting of your choice.
I prefer to add a lite cream cheese frosting.