Lemon Cupcakes Recipe

Ingredients

1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour
1/2 tsp rosemary
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 1/2 tsp lemon extract
1/2 tsp vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 tbs lemon juice
1 recipe Lemon Glaze (see recipe below)

Directions

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 and cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2 1/2 inch) cupcakes.

6.Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel