BEST LEMON CUPCAKE RECIPE RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Steps:

• Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.  In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.  Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.  Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.