One Bowl Lemon Cupcakes

Based on 'One Bowl Chocolate Cake,' this recipe delivers fluffy and moist lemon cupcakes from batter achieved in one bowl.

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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.

Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.

Fill cupcake liners with batter to about two-thirds full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

One Bowl Lemon Cupcakes

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