Ingredients
24
24 servings
- •2 ⅛ cups all-purpose flour
- •2 cups white sugar
- •1 ½ teaspoons baking powder
- •1 ½ teaspoons baking soda
- •1 teaspoon salt
- •1 cup milk
- •2 eggs
- •½ cup vegetable oil
- •1 teaspoon vanilla extract
- •1 teaspoon lemon extract
- •1 cup strained fresh lemon juice
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 160
- Carbohydrate: 27g
- Fat: 5g
- Fiber: 0g
- Protein: 2g
- Sugar: 18g
Related Recipes
Lemon Cupcakes with Lemon Frosting
One Egg Lemon Pound Cake
Lemon-Lime Cupcakes
Lemon Cupcakes
Lemon Sheet Cake
White Chocolate and Lemon Coffee Cake
Bite-Size Lemon Tea Cakes
Lemon Sugar Tea Cookies
Lemon Coconut Cupcakes
Lemon-Glazed Blueberry Cupcakes
Lemon Thins
