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Moist lemon cupcakes
Baked goods

Moist lemon cupcakes

30 min4 serv.21 февр. 2026 г.

Description

The recipe won’t take long. Lovers of lemon baked goods will find such pleasure tasting these muffins that words can’t capture it—you simply have to try them! The muffins turn out moist, juicy, and very tasty. You won’t regret it. Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients listed. Instead of fresh lemon, you can use lemon juice and lemon flavoring.

  2. 2

    Step 2

    Step 2

    Crack the chicken eggs into the bowl of a stand mixer or food processor, add the sugar, salt, and vanilla sugar. Beat for about 3–4 minutes until light and fluffy.

  3. 3

    Step 3

    Step 3

    Pour in milk of any fat content, vegetable oil, and lemon zest, and mix.

  4. 4

    Step 4

    Step 4

    Add the baking powder and top-grade wheat flour. Gently fold them into the batter with a silicone or wooden spatula, but do not beat.

  5. 5

    Step 5

    Step 5

    Spoon the batter into the muffin cups, filling each only two-thirds of the way. The batter will rise as it bakes and may spill over the edges!

  6. 6

    Step 6

    Step 6

    Preheat the oven to 180°C and bake the cupcakes for 15–20 minutes until golden brown. Carefully transfer them to a plate and let cool.

  7. 7

    Step 7

    Step 7

    In a bowl, mix the sugar, lemon juice, and filtered water. Drizzle 1–2 teaspoons of the soaking liquid over each muffin so it absorbs. Garnish with a slice of lemon and serve.