The perfect balance of tart and sweet, these cupcakes will shine at any party or get together. Packed with lemony flavor, they can be easily topped with whipped cream for a simple and bright dessert.
Heat oven to 350°F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients.
Mix at low speed, then at high speed as flour becomes moistened.
Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full.
Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry.
Remove cupcakes from oven and allow to cool before icing.
4-1/2 cups all-purpose flour
3 cups granulated sugar
1-1/2 cups solid shortening
1-1/2 cups Lehigh Valley Dairy Farms DairyPure Milk
5 teaspoons baking powder
1-1/2 tablespoons lemon juice
1 tablespoon lemon zest