Lemon Cupcakes

Name: Lemon Cupcakes
Total time: 85
Yield: 30
Ingredients: 3 cups self-rising flour; 0.5 teaspoon salt; 1 cup unsalted butter, at room temperature; 2 cups white sugar; 4 large eggs, at room temperature; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1 cup whole milk, divided; 2.5 tablespoons fresh lemon juice, divided; 2 cups chilled heavy cream; 0.75 cup confectioners' sugar; 1.5 tablespoons fresh lemon juice

Recipe by friedbluetomato from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

30 servings

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3 cups self-rising flour
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0.5 teaspoon salt
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1 cup unsalted butter, at room temperature
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2 cups white sugar
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4 large eggs, at room temperature
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2 tablespoons lemon zest

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1 teaspoon vanilla extract
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1 cup whole milk, divided
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2.5 tablespoons fresh lemon juice, divided
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2 cups chilled heavy cream
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0.75 cup confectioners' sugar
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1.5 tablespoons fresh lemon juice

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.
Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
Spread icing on cooled cupcakes. Refrigerate leftovers.