Can I use salted butter instead of unsalted butter?

Yes, but reduce the amount of added salt in the recipe to balance the flavors.

Can I substitute the orange zest with more lemon zest?

Yes, you can use additional lemon zest if you prefer a stronger lemon flavor.

How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Can I freeze the cupcakes?

Yes, you can freeze the cupcakes without any glaze or decoration. Wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months.

What type of glaze works best for these cupcakes?

A simple white glaze made with powdered sugar and lemon juice complements the citrus flavor perfectly.

Lemon Cupcakes

Name: Lemon Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 3.33 cups all-purpose flour; 0.5 tsp fine salt; 9 eggs; 450 g butter at room temperature; 2 cups sugar; 4 tbsp lemon zest; 3 tbsp orange zest; 1 tsp vanilla extract

@cocinero44

American Snack Dessert Vegetarian Contains Eggs

Today's recipe comes with the story of its creator, Martha Stewart, who became famous in the 1980s among middle-class women in the United States as the perfect homemaker and hostess. Her life was always a series of ups and downs, and through her unique business acumen, she succeeded in everything...

Prep Time

20min

Cook Time

20min

Total Time

40min

How to make Lemon Cupcakes

Step 1
In a bowl, sift the flour with the salt.
Step 2
In a separate bowl, beat the butter with the sugar, then add the vanilla extract and the lemon and orange zests.
Step 3
Add the eggs one at a time, beating well after adding each one.
Step 4
Gently fold in the sifted flour mixture, stirring until you achieve a smooth batter.
Step 5
Spoon portions of the batter into muffin tins that have been greased and floured.
Step 6
Bake in a preheated oven at 160°C (320°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove from the oven and let cool before removing the cupcakes from the tins.

Nutrition (per serving)

Calories

456.7kcal (22.83%)

Protein

4.0g (8%)

Carbs

48.3g (17.57%)

Sugars

29.2g (58.34%)

Healthy Fat

14.2g

Unhealthy Fat

24.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the butter is at room temperature for easier mixing and a smoother batter.
Do not overmix the batter after adding the flour to avoid dense cupcakes.
Use fresh citrus zest for the best flavor.
Allow the cupcakes to cool completely before adding any glaze or decoration.

FAQS

Can I use salted butter instead of unsalted butter?
Yes, but reduce the amount of added salt in the recipe to balance the flavors.
Can I substitute the orange zest with more lemon zest?
Yes, you can use additional lemon zest if you prefer a stronger lemon flavor.
How should I store the cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without any glaze or decoration. Wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months.
What type of glaze works best for these cupcakes?
A simple white glaze made with powdered sugar and lemon juice complements the citrus flavor perfectly.

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@cocinero44

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