Magdalenas: Spanish Cupcakes and just as the literal title says, is a Spanish cupcake and are specifically eaten in Spain for breakfast. This recipe is light and fluffy yet rich, moist and moorish. Every baker will have their own unique flavor and I love the simplicity of the lemon zest.
You can have 14 of these quick and easy yummy Magdalenas out and ready to serve in just 40 minutes!
To make Magdalenas: Spanish Cupcakes, you will need the following ingredients:
Preheat oven to 375 °F and line 14 cups in two standard-size muffin tins, with cupcake holders, or thoroughly greasing with butter and dusting with flour.
In a skillet over low heat, melt the butter and remove just before it is entirely melted. The excess heat can melt the remaining butter. Set aside to cool.
In a bowl, beat ¾ cup sugar with the eggs until all the sugar is dissolved and mixture is light.
Add melted butter and continue mixing constantly.
Add lemon zest and milk and stir to combine.
In a separate bowl, sift and then whisk flour and baking powder to combine.
Gradually add wet ingredients to the bowl of dry ingredients, folding everything together in batches. Mix until just combined. Do not overmix.
With a measuring cup or spoon, pour batter into each prepared cup until halfway full.
Sprinkle the remaining ¼ sugar over the cupcakes so that each cupcake has a few sprinkles.
Bake in preheated oven for 18-20 minutes until magdalenas are golden and a wooden toothpick inserted into the center comes out clean.
Cool in the pan for 5-10 minutes before removing to cool completely. Dip the cupcakes into some lemon juice before serving.
These Magdalenas: Spanish Cupcakes are not just the tastiest cupcakes but their simple recipe and choice of ingredients make this a great recipe to use when baking with the kids. Get your whole family involved in this culture favorite and tag #cookmerecipes online and share your pictures and creations with us!
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