Instructions:
First, preheat the oven to 356°F (180°C). Line the baking trays with paper liners. Then, in an electric mixer, beat the sugar, eggs, lemon zest, and butter on medium speed until you achieve a smooth mixture.
Next, add the milk and beat for about 1 minute, ensuring it is well incorporated. After that, add the flour, which has been previously mixed with the baking powder, and beat until the batter becomes creamy. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined.
Afterward, place small portions of the batter into the paper liners, filling each one halfway. Bake for about 12 to 14 minutes (the time may vary depending on the oven). To check, insert a toothpick into the center of the cupcake; if it comes out clean, the cupcake is done.
Finally, remove the cupcakes from the oven and let them cool for approximately 15 minutes. Lastly, remove the cupcakes from the paper liners and place them on a non-stick rack or a glass dish. Allow them to cool completely to room temperature before serving.
Tips:
- Preheat the oven in advance and have all the ingredients ready.
- Place the oven rack in the center for even baking.
- Avoid opening the oven door while the cupcakes are baking.
- Use a toothpick to check if the cupcakes are done by inserting it in the center.
- After turning off the oven, leave the cupcakes inside for another 5 minutes to complete the baking process.
