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Active Time:25 minsTotal Time:45 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwhite whole-wheat flour½cupall-purpose flour1 ½teaspoonsbaking powder¼teaspoonsalt⅔cupgranulated sugar½cupneutral oil such as avocado, grapeseedorcanola2large eggs1teaspoonvanilla extract3tablespoonsplus 4 1/2 teaspoons lemon juice, divided1tablespoonplus 2 teaspoons lemon zest, divided⅓cupreduced-fat milk⅔cuppacked confectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
¾cupwhite whole-wheat flour
½cupall-purpose flour
1 ½teaspoonsbaking powder
¼teaspoonsalt
⅔cupgranulated sugar
½cupneutral oil such as avocado, grapeseedorcanola
2large eggs
1teaspoonvanilla extract
3tablespoonsplus 4 1/2 teaspoons lemon juice, divided
1tablespoonplus 2 teaspoons lemon zest, divided
⅓cupreduced-fat milk
⅔cuppacked confectioners' sugar
DirectionsPreheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray or line with paper liners.Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.Beat granulated sugar, oil, eggs, vanilla, 3 tablespoons lemon juice and 1 tablespoon lemon zest with an electric mixer on medium speed until thoroughly combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.. Transfer to a wire rack and let cool for 10 minutes. Remove from the baking pan and cool completely.Meanwhile, whisk confectioner’s sugar and the remaining 4 1/2 teaspoons lemon juice and 2 teaspoons lemon zest in a small bowl. When the cupcakes are cool, drizzle them with the lemon glaze.Originally appeared: EatingWell.com, November 2020
Directions
Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray or line with paper liners.Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.Beat granulated sugar, oil, eggs, vanilla, 3 tablespoons lemon juice and 1 tablespoon lemon zest with an electric mixer on medium speed until thoroughly combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.. Transfer to a wire rack and let cool for 10 minutes. Remove from the baking pan and cool completely.Meanwhile, whisk confectioner’s sugar and the remaining 4 1/2 teaspoons lemon juice and 2 teaspoons lemon zest in a small bowl. When the cupcakes are cool, drizzle them with the lemon glaze.
Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray or line with paper liners.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Beat granulated sugar, oil, eggs, vanilla, 3 tablespoons lemon juice and 1 tablespoon lemon zest with an electric mixer on medium speed until thoroughly combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.. Transfer to a wire rack and let cool for 10 minutes. Remove from the baking pan and cool completely.
Meanwhile, whisk confectioner’s sugar and the remaining 4 1/2 teaspoons lemon juice and 2 teaspoons lemon zest in a small bowl. When the cupcakes are cool, drizzle them with the lemon glaze.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)214Calories11gFat28gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
