Ingredients
½cupunsalted butter,softened to room temperature
1cupgranulated sugar,200g
2large eggs,at room temperature
1½tsppure vanilla extract
1½cupsall-purpose flour,spoon and leveled
2tspbaking powder
½tspsalt
½cupwhole milk
1½tbsplemon zest
⅓cuplemon juice,fresh
*vanilla buttercream,(see Recipe Notes for recipe), for topping
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Using a stand mixer, beat the butter and sugar together on medium-high speed in a large bowl for about 2 minutes until creamed. Scrape down the sides and bottom of the bowl as needed.
Add eggs and vanilla extract, then beat on medium-high speed for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Do not overmix.
Spoon batter evenly into 12 cupcake liners, filling them about ⅔ full. Bake for about 18 to 22 minutes. Remove from the oven and allow to cool completely before frosting.
Frost cooled cupcakes with vanilla buttercream.
Serve and enjoy.
