Lemon Cupcakes

Lemon Cupcakes Recipe is a typical and tropical dessert. everyone love the recipe,

Ingredients
1 teaspoon vanilla extract
1 cup unsalted butter
1 cup whole milk, divided
1/2 teaspoon salt
2 tablespoons lemon zest
2 cups white sugar
2 1/2 tablespoons fresh lemon juice
3 cups self-rising flour
4 eggs, at room temperature

Lemon Cream Icing
1 1/2 tablespoons fresh lemon juice
2 cups chilled heavy cream
3/4 cup confectioners' sugar

Method:
Preheat oven to 375 degrees F '190 degrees C'. Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.

Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

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 for about 10 minutes before removing them to finish cooling on a rack.

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken.

Add the 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 on the cooled cupcakes. Refrigerate leftovers.

Lemon Cupcakes
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