Flat Belly Diet Lemon Cupcakes With Citrus Icing Recipe #321415
I got this fabulous recipe from the FBD cookbook - I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes - theirs said 12.
by BakerNurse
39 min | 20 min prep
SERVES 15 , 15 cupcakes
Cupcakes
- 1 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup canola oil
- 2 eggs
- 1/3 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Icing
- 1 1/2 cups confectioners' sugar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
- Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
- Slowly add the wet ingredients to the dry, stirring until smooth.
- Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
- Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
- Icing:.
- Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
- Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
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5 stars