Lemon lover’s cupcakes recipe

Ingredients

• ½ cup (125 ml) butter, softened
• 1½ cups (375 ml) sugar
• 1 Tbsp (15 ml) grated lemon zest
• 1 tsp (5 ml) pure vanilla extract
• 4 large eggs
• ½ cup (125 ml) fresh lemon juice
• 1/3 cup (80 ml) milk
• 2 cups (500 ml) all-purpose flour
• 1 Tbsp (15 ml) baking powder
• ½ tsp (2 ml) salt

• 2 Tbsp (30 ml) fresh lemon juice
• 1/3 cup (80 ml) icing sugar
• 18 jelly lemon candy slices
• 18 small mint sprigs (optional)

The Cupcakes
1. Preheat the oven to 350°F (175°C). Line one 12-cup muffin pan, and 6 cups of another muffin pan with paper liners. Place the butter, sugar, lemon zest and vanilla in a bowl and beat until well combined and lightened, about 3 to 4 minutes. Beat in the eggs one at a time. Mix in the lemon juice and milk. Whisk the flour, baking powder and salt together in a second bowl. Gradually mix the flour mixture into the egg mixture until just combined.
2. Spoon the batter into the baking cups. Bake for 20 to 25 minutes, or until puffed and golden and the top of a cupcake springs back when gently touched in the center. Cool the cupcakes on a baking rack to room temperature before removing them from the pan.
The Glaze
3. Place the lemon juice in a bowl. Whisk in the icing sugar very gradually, stirring constantly to form a smooth mixture. Spread on the tops of the cupcakes. Decorate the top of each cupcake with a lemon candy slice. Let the glaze set. Tent the cupcakes with plastic wrap until ready to serve; can be made up to a day before serving. When ready to serve, arrange the cupcakes on a serving tray and, if desired, garnish each with a small sprig of mint.