Here’s a classic goodie that’s always yummy (in that I’ve never met someone who didn’t enjoy them)! These are so moist and lemony without being overpowering.
Makes 12 cupcakes.
115g softened (room temperature) butter
2 tsp vanilla extract (vanilla sugar works too)
2 tsp baking powder
1/2 tsp salt
2 lemons (1 tbsp zest and 2-3 tbsp juice)
230g softened (room temperature) butter
360g icing sugar
2 tsp vanilla extract
1/4 tsp salt
lemon zest/sprinkles for decoration
1. Preheat the oven to 180C.
2. Using a mixer, beat the butter and sugar together on medium speed in a large bowl until creamed. About 2-3 minutes.
3. Add eggs and vanilla and beat on medium speed until everything is combined, about 2 minutes.
4. In a medium sized bowl, stir together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture, stirring by hand after each addition. The dough should be thick.
5. Add the milk, lemon zest, and lemon juice. Mix until just combined.
6. Pour the dough evenly into 12 cupcake liners and bake for about 20 minutes. Poke a skewer into the middle and if it comes out clean, the cupcakes are ready.
7. Cool completely on a cooling rack before frosting.
8. To make the frosting, mix softened butter on medium speed. This takes about 3-4 minutes, but may take longer. Do so until smooth and creamy.
9. Add icing sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and mix for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet.
10. Using a piping bag, frost the cooled cupcakes. Top with lemon zest before serving.
I had some leftover frosting, so you can play around with the quantities, or just use it for something else!