Extra Lemony Lemon Cupcakes

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup butter
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 lemons, zest of
• 1/2 cup fresh lemon juice
• 1/2 cup milk
• 1 tablespoon instant lemonade mix

1. 1. Preheat oven to 350u0b0F.
2. 2. Using your hands, mesh the lemon zest and sugar together.
3. 3. Cream the butter and sugar/lemon zest mixture together.
4. 4. Add the eggs, one at a time, mixing well between each egg.
5. 5. Combine the dry ingredients (including the lemonade powder) together into one separate container, and the milk and lemon juice together in another.
6. 6. Alternate adding dry ingredient mixture and lemon/milk mixture to the main bowl, mixing for 30 seconds between each addition. Do this until everything is mixed together.
7. 7. When everything has been added, mix one additional minute until smooth.
8. 8. Spoon batter into 24 paper-lined muffin cups.
9. 9. Bake for 15 minutes at 350u0b0F.

flour, sugar, butter, eggs, baking powder, baking soda, salt, lemons, lemon juice, milk, instant lemonade

Taken from www.food.com/recipe/extra-lemony-lemon-cupcakes-505676 (may not work)