Ingredients

• 2.13 cups all-purpose flour
• 2 cups white sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 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.
3. 3 Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
4. 4 Fill cupcake liners with batter to about two-thirds full.
5. 5 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.

Nutrition per serving