Lemon Cupcakes with Vanilla Frosting
Ingredients
The cupcakes
-
½
cup
unsalted butter, softened to room temperature
-
1
cup
granulated sugar
-
2
large
eggs, at room temperature
-
1½
teaspoons
pure vanilla extract
-
1½
cups
all-purpose flour (spooned & leveled)
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
whole milk
-
1½
tablespoons
lemon zest
-
⅓
cup
fresh lemon juice
The frosting
-
to taste
vanilla buttercream
-
to taste
additional lemon slices
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Cream the butter and sugar together until light and fluffy, then add eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet mixture along with milk, lemon juice, and lemon zest.
- Spoon the batter into the cupcake liners, filling them about ⅔ full, and bake for 18-22 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting with vanilla buttercream.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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