Magdalenas – Spanish Cupcakes

Steps to make Magdalenas – Spanish Cupcakes

1. 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. 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.

4. 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.

5. 4

   Add melted butter

   1
   

   Add melted butter and continue mixing constantly.

6. 5

   Add lemon zest and milk

   1
   

   Add lemon zest and milk and stir to combine.

7. 6

   Combine dry ingredients

   1
   

   In a separate bowl, sift and then whisk flour and baking powder to combine.

8. 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.

9. 8

   Fill cupcake holders

   5
   

   With a measuring cup or spoon, pour batter into each prepared cup until halfway full.

10. 9

    Garnish with sugar

    1
    

    Sprinkle the remaining ¼ sugar over the cupcakes so that each cupcake has a few sprinkles.

11. 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.

12. 11

    Serve
    

    Cool in the pan for 5-10 minutes before removing to cool completely. Dip the cupcakes into some lemon juice before serving.