Spanish · PANTRYHOP RECIPE
Magdalenas (Spanish Lemon Cupcakes)
35 minutes · 6 servings · vegetarian
Magdalenas are a very familiar Spanish bakery-style cake, here made in a simple home version.
Ingredients
Check you have the quantities below.
- 200 g all-purpose flour
- 130 g sugar
- 3 large eggs
- 60 ml milk
- 120 ml olive oil
- 2 tsp baking powder
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Let’s make it
- Heat the oven to 200 C/400 F and line a muffin tray with paper cases.
- Whisk eggs and sugar until pale. Whisk in milk, olive oil, vanilla, and lemon zest.
- Fold in flour, baking powder, and salt just until combined.
- Divide into cases and bake 14–16 minutes until risen and golden. Cool 10 minutes before serving.
These are a nice mild sweet snack; children can help spoon batter into cases.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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