Lemon Cinnamon Cupcakes
Serving Size / Yield
- 3 cups All-purpose Flour
- 1 Tbsp Baking Powder
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 cup (2 Sticks) Unsalted Butter, at room temperature
- 2 cups Sugar
- 4 Large Eggs
- 1 tsp Pure Vanilla Extract
- 1 cup Whole Milk
- 2 Lemons, Peeled and Chopped into Tiny Pieces
Start by preheating the oven to 350 degrees.
Line muffin pans with paper liners.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
Cream butter and sugar with an electric mixer on medium-high speed for about 2 to 3 minutes.
Add eggs, one at a time, blend well after each addition.
Add vanilla and mix.
Turn the mixer to low speed and add the flour mixture in three batches, alternating with two batches of milk.
Stir with a rubber spatula until the batter blended.
Fill each cup in the muffin pans two-thirds full.
Sprinkle lemon pieces into the batter.
Bake for about 15 to 18 minutes or until cupcakes are done.