I haven’t baked in a while. But as I enter my 3rd trimester of my pregnancy, I find that my sweet tooth has been pretty insatiable lately. So during my lunch break, I rummaged through my pantry looking for something to snack on; and then decided to bake instead. Luckily, I had all the ingredients on hand to make a refreshing lemon cupcake with a lemon frosting!
Cook Time: 14-17 minutes
Makes 12 cupcakes
- 1 1/4 cups flour
- 1 cup pure cane sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup butter
- 1/4 cup canola oil
- 1 egg
- 1/2 teaspoon good quality vanilla extract
- 1/2 cup softened butter
- 2 1/2 cups powdered sugar
- 1 teaspoon good quality vanilla extract
- 2 tablespoons lemon juice
Preheat oven to 350 degrees.
In a large mixing bowl, beat together all cake ingredients on low until well combined, and then beat on medium for 2 minutes. Pour into pre-lined cupcake tins and bake 14-17 minutes or until done. I used the toothpick trick to test; if the the toothpick comes out clean after inserting into the center of the cupcake, then they are done.
Remove cupcakes from tins and let cool completely on a wire rack before frosting.
While waiting for the cupcakes to cool, make the frosting. In a large mixing bowl, beat together the butter, sugar, vanilla, and lemon juice on medium, until well combined. Spread or pipe onto cooled cupcakes. Add sprinkles, if desired.