Magdalenas: Spanish Lemon Cupcakes
Sweet and fluffy Spanish lemon cupcakes, known as magdalenas, provide a rich treat suitable for breakfast or teatime.
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Instructions
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Preheat oven to 375F, line 18 cupcake wells with liners, and set aside 1/4 cup sugar.
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Beat eggs with the remaining 3/4 cup sugar until light and fluffy.
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Melt butter, let it cool slightly, then slowly beat it into the egg mixture.
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Stir in lemon zest and milk.
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In a separate bowl, whisk together flour and baking powder.
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Gradually add the flour mixture to the egg mixture, stirring until a thick batter is just combined.
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Divide batter evenly into the prepared cupcake liners, filling each halfway.
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Sprinkle the tops of each magdalena with the reserved sugar.
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Bake for 18-20 minutes, or until golden and a toothpick inserted comes out clean.
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Cool in the pan on a wire rack for 5 minutes, then transfer to cool completely.
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Serve.