Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Directions:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Allow the Lemon Blossoms to cool slightly before removing them from the tin.
- Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 150 kcal per blossom | Servings: 24 blossoms
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