2 sticks butter, softened
2 cups granulated sugar
4 large eggs
2-1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 Tablespoons lemon zest
2 Tablespoons freshly squeezed lemon juice
- You will need confectioner’s sugar for dusting, later in the assembly
Preheat to 325.
In a separate bowl combine the flour, baking soda and salt.
In a mixing bowl, cream together the butter and sugar til light and fluffy. Add the eggs, one by one, beating after each one. Add the dry ingredients to the butter mixture, alternating with the milk. Now mix in the lemon juice and lemon zest.
Fill the cupcake liners TO THE TOP. I think I may have even overflowed mine a bit too much. The recipe said it would make 20 and got 16.
Bake for 20 minutes, test with a toothpick, and cool on a wire rack.
Now with the cupcakes cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart, or any tiny shaped cookie cutter, cut out the center of the tops. Dust the tops with confectioner’s sugar. I used a few kinds of cutters to see what worked for me, some came out good, some not so much. If i hadn't overflowed the cups I think they would have been a bit flatter and easier to cookie cutter....live and learn.
See how tall they are?
I did purple because I have a collection growing of gel food colors. There was a lot of leftover pieces that KC, husband and taste tester extraordinaire, happily wanted to sample. I decided to be silly and cut him some pac-mans...he is a geek at heart after all.
So all in all these were very tasty, very moist cupcakes. I would make them again for sure, the rela lemon juice and zest really made them. Try 'em if you like lemon!!!