One-Bowl Lemon Cupcakes
One-Bowl Lemon Cupcakes are a quick, vibrant, and foolproof citrus dessert made with minimal cleanup and maximum flavor. With their soft crumb, zesty brightness, and versatility, they’re a go-to favorite for effortless yet impressive homemade baking.
Ingredients
Dry Ingredients:
- 2⅛ cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup fresh lemon juice strained
Instructions
- Preheat your oven to 350°F (175°C) and line 24 muffin tins with paper cupcake liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the milk, eggs, vegetable oil, vanilla extract, and lemon extract, and beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
- In a small saucepan, bring the lemon juice to a boil, then immediately pour it into the batter while mixing on low speed until fully incorporated.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.