Lemon Cupcakes

• 1 1/2 cups all-purpose flour (375 mL)
• 1 1/2 tsp baking powder (7 mL)
• 1/4 tsp salt (1 mL)
• 1 cup granulated sugar (250 mL)
• 1/2 cup unsalted butter, melted and cooled (125 mL)
• 2 eggs
• 2 tsp grated lemon zest (10 mL)
• 1/4 tsp lemon extract (1 mL)
• 1/2 cup milk, preferably whole (125 mL)
• One 12-cup muffin tin, lined with paper liners or sprayed with nonstick spray

1. Preheat oven to 350F (180C)
2. In a bowl, whisk together flour, baking powder and salt.
3. Set aside.
4. In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract.
5. Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended.
6. Scoop batter evenly into prepared tin.
7. Bake in preheated oven until a toothpick inserted into center comes out clean, 18 to 22 minutes.
8. Let cool in tin on a wire rack for 10 minutes before transferring to rack to cool completely.
9. Decorate cooled cupcakes with any of the icings(see Notes).

flour, baking powder, salt, sugar, unsalted butter, eggs, lemon zest, lemon, milk, paper

Taken from www.cookstr.com/recipes/lemon-cupcakes (may not work)