Ripple Lemon Cupcakes
A refreshing take on an old classic
- 1.5 cups Self-Rising Flour
- 1/4 tsp Salt
- 1/4 cup Unsalted Butter
- 1 cup Sugar
- 6 Ripple Packets
- 2 Eggs
- 1/2 cup Milk
- 2.25 tsp Lemon Juice
- 1 tbsp Lemon Zest
- 1/4 tsp Vanilla
- Lemon Cream Frosting
Preheat oven to 375° F.
Sift together flour and salt. Set aside.
In a separate bowl, cream together butter and sugar until light and fluffy, about two minutes.
Add Ripple and blend for about 30 seconds. Add eggs and blend until incorporated.
Add lemon zest and vanilla and blend for another 30 seconds.
Alternate adding a bit of the flour mixture, lemon juice, and milk until just incorporated. Do not overmix.
Spoon into baking cups. Bake at 375° F for about 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Top with your favorite frosting.