Lemon Cupcakes

Ingredients

• 1 1/4 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons lemon zest
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup milk
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1/2 cup boiling water
• 1/2 cup unsalted butter (room temperature)
• 1 3/4 cup powdered sugar
• 1 teaspoon heavy whipping cream
• 1/2 teaspoon lemon extract
• pinch of salt
• lemon zest (for garnish)
• lemon slices (for garnish)

Instructions

1. 1

   --- For the Cupcakes: ---

2. 2

   Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

3. 3

   In a mixing bowl, whisk together the flour, sugar, zest, baking powder, and salt. Push mixture to the outside of the bowl, creating a well.

4. 4

   Add the egg, milk, vegetable oil, lemon juice, and extract. Mix until everything is combined. Add the boiling water and whisk until smooth.

5. 5

   Pour batter into paper liners (I like to use a 1/4 measuring cup or large trigger ice cream scoop). Bake for 15-18 minutes until toothpick come out clean. Remove cupcakes from tin and allow to cool on a wire rack . Frost when cool.

6. 6

   --- For the Frosting: ---

7. 7

   In the bowl of a stand mixer (with paddle attachment), beat the butter for 2 minutes on medium-high until light and fluffy.

8. 8

   Set the mixer to low speed and slowly add in the powdered sugar followed by the cream, extract, and salt. Increase speed to medium and beat for about 5 minutes or pale in color.

9. 9

   Frost cupcakes, sprinkle with zest, and top with half a lemon slice.