Lemon Moist Cupcakes
This is a clipped recipe from Southern Living's June 1983 Edition. Make these lemony cupcakes with butter, sugar, eggs, self-rising flour, milk, vanilla extract, sugar, lemon rind, orange rind, lmeon juice, and orange juice.
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Ingredients
- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup sugar
- Grated rind of 1 lemon
- Grated rind of 1 orange
- Juice of 2 lemons
- Juice of 2 oranges
Method
- Combine butter and 1 cup sugar in a large mixing bowl, creaming until light and fluffy.
- Add eggs, beating well.
- Stir in flour.
- Add milk and vanilla, mixing just until blended.
- Spoon batter into paper-lined muffin pans, filling each cup half full.
- Bake at 350 degrees fro 20 to 25 minutes.
- Combine remaining ingredients, stirring until blended. Spoon glaze over warm cupcakes.
Kitchen Helper 2
Large Mixing Bowl
Retro Hand Mixer
Muffin Tin
Notes
Yield: about two dozen.
Mrs. Lyman Clayborn; Kinston, North Carolina