Ingredients
2⅛cupsall purpose flour
2cupswhite sugar
1½tspbaking powder
1½tspbaking soda
1tspsalt
1cupmilk
2eggs
½cupvegetable oil
1tspvanilla extract
1tsplemon extract
1cuplemon juice,fresh, strained
Preparation
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Stir the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Beat the milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
Bring the 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 for about 15 to 17 minutes until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Serve and enjoy!
