One-Bowl Lemon Cupcakes

Ingredients

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest

Directions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
3. Add the sugar and beat on medium speed until fluffy and light in color. Beat in the eggs, one at a time, then add the vanilla. Scrape down the sides and bottom of the bowl as needed.
4. In a medium bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Beat until just combined. Do not overmix.
5. Gently fold in the lemon juice and zest. Fill each cupcake liner about 3/4 of the way full with batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow cupcakes to cool completely before frosting. Enjoy!

Interesting Facts

• You can make these cupcakes in one bowl without a mixer! Just whisk the wet ingredients together, mix in the dry ingredients, and then fold in the lemon zest and juice.
• These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
• Lemon cupcakes are perfect for any special occasion, including birthdays, holidays, or bridal showers.