Lemon Cupcakes with Marshmallow Frosting

This recipe from the Food Network was originally called Rainbow Cupcakes as there are 5 layers of brightly colored cupcake batter. I opted not to use food dye and made the recipe without it. I made one change in the instructions to amp up the flavor of the lemon. The recipe calls for the zest of one lemon which I then rubbed into the sugar until incorporated. Then I added to the creamed butter and continued on with the recipe as written.

These cupcakes were a big hit with the family. The cake is tender, moist and flavorful with a hint of lemon. My experience with cooked frosting is limited which shows in my photo. My marshmallow frosting broke and does not look like the picture at all.

Do try these cupcakes, with or without the food dye.

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