The cupcakes are fluffy, tangy, citrusy and buttery. I find that adding dried cranberries to these cupcakes will give them a more classic look and if you put a pretty tag on them, that will make them perfect for the coming Christmas holidays. Alternatively you may like to add any other dried fruits you have on hand or with some chocolate chips that kids love most.
Total Time
40min
5.0
1 Rating
Author: Anncoo Journal
Servings:
8
Ingredients
•
1/2
cup
Salted Butter
•
1/3
cup
Caster Sugar
•
2
Farmhouse Eggs® Large Brown Eggs (sponsored)
, beaten
•
3/4
cup
Self-Rising Flour
•
2
Tbsp
Milk
•
1/2
cup
Dried Cranberries
•
1
Lemon
, zested, freshly squeezed
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Beat the Salted Butter (1/2 cup), Caster Sugar (1/3 cup), and zest from Lemon (1) till light and creamy.
2.
Slowly add in Farmhouse Eggs® Large Brown Eggs (sponsored) (2) until the mixture is incorporated, and mix well. Add in Lemon Juice and Vanilla Extract (1 tsp), and mix well.
3.
On low speed, fold in the Self-Rising Flour (3/4 cup), alternating with the Milk (2 Tbsp). Mix till well incorporated.
4.
Add in the Dried Cranberries (1/2 cup), cut into smaller pieces and dusted with flour, and fold well with rubber spatula.
5.
Scoop in the batter into the 9 cupcake liners in the muffin pan.
6.
Bake in a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes, test with a skewer till it comes out clean.
Author's Notes
Please keep in mind that all oven temperature and baking time varies.
Nutrition Per Serving
CALORIES
228
FAT
13.3 g
PROTEIN
3.3 g
CARBS
25.6 g
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