- 1/2cup butter, softened
- 1 3/4cups cake flour
- 2teaspoons finely chopped fresh rosemary
- 1 1/2teaspoons baking powder
- 1/2teaspoon salt
- 1cup granulated sugar
- 1 1/2teaspoons lemon extract
- 1/2teaspoon vanilla
- 2/3cup milk
- 2teaspoons finely shredded lemon peel
- 3tablespoons lemon juice
- 1Lemon Glaze (see recipe)
1.Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
2.Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
3.Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
4.Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.
5.Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
Yield: about 1/2 cup
Bake 350°F 20 mins to 22 minsCool 45 mins
- 1cup powdered sugar
- 5 – 5 1/2teaspoons lemon juice
- 1/2teaspoon finely shredded lemon peel
directions1.In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.