Description
Delightfully infused lemon and rose cupcakes, perfect for any occasion, combining citrusy brightness with floral elegance.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- Zest of 1 lemon
- 1 teaspoon rosewater
- Optional: Rose petal decorations for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and rosewater, ensuring an even blend.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
- Mix until just combined and no lumps remain.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before serving.
Notes
Using fresh ingredients enhances flavor. Consider adding lemon curd as filling or topping for extra citrus experience.
