Lemon Cupcakes

YIELDS 12 | 2.5MG THC PER CUPCAKE


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INGREDIENTS:

1 1/2 CUPS SELF-RISING FLOUR
1/4 TSP SALT
1/2 CUP UNSALTED BUTTER (ROOM TEMP)
1 CUP SUGAR
6 PACKETS RIPPLE
2 EGGS
1/2 CUP MILK
2 1/4 TSP LEMON JUICE
1 TBSP LEMON ZEST
1/2 TSP VANILLA

OPTIONAL: LEMON CREAM FROSTING

Directions:

Preheat oven to 375°F. Sift together flour and salt. Set aside. In a separate bowl, cream together butter and sugar until light and fluffy, about two minutes. Add Ripple and blend for about 30 seconds. Add eggs and blend until incorporated. Add lemon zest and vanilla and blend for another 30 seconds. Alternate adding a bit of the flour mixture, lemon juice, and milk until just incorporated. Do not over-mix. Spoon into baking cups. Bake at 375° F for about 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Top with your favorite frosting.