One Bowl Lemon Cupcakes Food
ONE BOWL LEMON CUPCAKES
I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
- Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
- Fill cupcake liners with batter to about two-thirds full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 160 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 216.4 mg, Sugar 17.5 g
ONE BOWL BLUEBERRY CUPCAKES
Make and share this One Bowl Blueberry Cupcakes recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
- In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
- Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
- Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
- If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
- Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.
Nutrition Facts : Calories 259.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 57.2, Sodium 258.3, Carbohydrate 30, Fiber 0.9, Sugar 13.3, Protein 3.8
LEMON CUPCAKES
Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. -Bertina Nicholas-Johnson, Waynesboro, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. , Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 124mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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