Ingredients
- Cupcakes:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2/3 cup (130 grams) granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon (optional)
- 1 1/2 cups (210 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
- Frosting:
- 8 tablespoons (1 stick/4 oz./113g) butter, at room temperature
- 3 cups confectioners' (icing) sugar, sifted
- 3 to 5 tablespoons milk
- 1 teaspoon pure vanilla extract
- Food coloring, if tinting frosting
Preparation
Step 1
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Frosting:
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.