One Bowl Lemon Cupcakes

Ingredients

• Dry Ingredients:
• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• Wet Ingredients:
• 1 cup milk
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup strained fresh lemon juice

Directions

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.