Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup, softened
• Eggs - 2 large
• Whole milk - ½ cup
• Lemon zest - 1 tablespoon
• Lemon juice - ¼ cup
• Vanilla extract - 1 teaspoon
• Powdered sugar - 2 cups
• Lemon juice for frosting - 2 tablespoons
• Lemon zest for garnish - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.

2. 2.

   In a large bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In another bowl, beat the butter and sugar until light and fluffy.

4. 4.

   Add the eggs, one at a time, beating well after each addition.

5. 5.

   Mix in the lemon zest, lemon juice, and vanilla extract.

6. 6.

   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.

7. 7.

   Divide the batter evenly among the cupcake liners.

8. 8.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. 9.

   Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. 10.

    For the frosting, beat the butter until creamy, then gradually add the powdered sugar.

11. 11.

    Mix in the lemon juice until smooth and spreadable.

12. 12.

    Frost the cooled cupcakes and garnish with lemon zest.

Nutritional Facts