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Magdalenas – Spanish Cupcakes

Magdalenas – Spanish Cupcakes

Name: Magdalenas – Spanish Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 14
Cuisine: Spanish
Ingredients: Eggs 4; Granulated sugar 1 cup; Butter 1 stick; Lemon 2; Milk 1 tbsp; All-purpose flour 1⅔ cup; Baking powder 1 tbsp

Lemon Zest, Butter Cupcakes

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45m
Serves 14
Medium
375 °F
(2)

Ingredients

	4 Eggs
	1 cup Granulated sugar divided
	1 stick Butter ½ cup
	2 Lemon small, for zest and juice
	1 tbsp Milk
	1⅔ cup All-purpose flour
	1 tbsp Baking powder

Nutritional information

203

Calories

6.4g

Fat

32.8g

Carbohydrates

4.2g

Protein

50mg

Cholesterol

52mg

Sodium

Cuisine:

Spanish Recipes

Ingredients

4 Eggs
1 cup Granulated sugar
divided
1 stick Butter
½ cup
2 Lemon
small, for zest and juice
1 tbsp Milk
1⅔ cup All-purpose flour
1 tbsp Baking powder

Magdalenas – Spanish Cupcakes

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:

Ingridiens for Magdalenas – Spanish Cupcakes

So, how to make Magdalenas: Spanish Cupcakes?

Steps to make Magdalenas – Spanish Cupcakes

1	Preheat oven and prepare cupcake holders	5
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.
2	Melt butter	5
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.
3	Combine eggs and sugar	5
In a bowl, beat ¾ cup sugar with the eggs until all the sugar is dissolved and mixture is light.
4	Add melted butter	1
Add melted butter and continue mixing constantly.
5	Add lemon zest and milk	1
Add lemon zest and milk and stir to combine.
6	Combine dry ingredients	1
In a separate bowl, sift and then whisk flour and baking powder to combine.
7	Add wet ingredients	5
Gradually add wet ingredients to the bowl of dry ingredients, folding everything together in batches. Mix until just combined. Do not overmix.
8	Fill cupcake holders	5
With a measuring cup or spoon, pour batter into each prepared cup until halfway full.
9	Garnish with sugar	1
Sprinkle the remaining ¼ sugar over the cupcakes so that each cupcake has a few sprinkles.
10	Bake	20
Bake in preheated oven for 18-20 minutes until magdalenas are golden and a wooden toothpick inserted into the center comes out clean.
11	Serve
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!

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.