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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Southern Heritage Celebrations Cookbook. Ingredients:
1 cup butter, softened |
1 1/4 cups firmly packed brown sugar |
2 eggs |
2 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
1/2 teaspoon ground cloves |
1 cup milk |
1/4 cup butter, plus |
2 tablespoons butter, softened |
3 1/4 cups sifted powdered sugar, divided |
1/4 cup lemon juice |
6 drops yellow food coloring |
1 -2 tablespoon grated lemon rind |
Directions:
1. Cream butter; gradually add sugar, beating well.
2. Add eggs, beat well.
3. Combine flour, baking powder, baking soda, salt and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into greased muffin pans.
5. Bake at 350 degrees for 20-25 minutes.
6. Remove to wire racks to cool completely.
7. For lemon frosting, cream butter; add 1 cup sugar, beating well at medium speed of electric mixer.
8. Add remaining sugar alternately with lemon juice, beating until smooth enough to spread.
9. Stir in food coloring.
10. Frost cupcakes with frosting, and sprinkle with grated lemon zest.
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