Spanish Lemon Cupcakes (Magdalenas)

1. Position oven rack on the middle shelf and heat to 375 F. Place 18 liners into the wells of cupcake pans and set aside.
2. Measure 1/4 cup sugar, place it in a small bowl, and set aside.
3. In a medium-size mixing bowl, beat the eggs with the remaining 3/4 cup sugar until the mixture is light and fluffy.
4. In a small saucepan on the stovetop, melt the butter over medium heat. Alternatively, you can melt it in the microwave. Before adding it to the egg mixture, make sure the butter cools slightly and is not bubbling.

1. While you continue to beat the egg mixture, slowly add the melted butter, making sure to mix thoroughly.
2. Stir in the lemon zest and milk.
3. In a separate medium bowl, whisk together the flour and baking powder until thoroughly combined.
4. While stirring the egg mixture, add the flour mixture with your other hand. Continue to stir until all ingredients are mixed well. The batter will be very thick.
5. Using a large serving spoon or cookie scoop, place batter into the pan, filling each cupcake liner halfway. The batter will more than double in size when baked.
6. Use a teaspoon to sprinkle each Magdalena with a bit of the reserved sugar.
7. Place pans in the oven and bake for 18 to 20 minutes, until the magdalenas have turned a golden color and a toothpick inserted near the center comes out clean or with just a few crumbs attached.
8. Remove from the oven and allow to cool for 5 minutes on a wire rack before removing cupcakes from the pan to cool completely.

The Origin of Magdalenas

Magdalenas are believed to have originated in France. You can see some resemblance to madeleines, which are very popular shell-shaped butter sponge cakes.

However, there also is the story of a young Spanish girl named Magdalena who, it is said, served these little cakes to pilgrims making their journey to Santiago de Compostela in Galicia. This may account for the spread of their popularity across Spain.