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Divine Lemon Vanilla Cupcakes: 1 Zest Recipe

Lemon Vanilla Cupcakes
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Enjoy these delightful Lemon Vanilla Cupcakes, perfect for anyone with a sweet tooth. They feature a tender vanilla cake infused with bright lemon zest and are crowned with a luscious lemon buttercream frosting.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • For the Lemon Buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Be careful not to overmix.
  6. Stir in the lemon zest.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the lemon buttercream. In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the lemon juice, beating until smooth and fluffy.
  12. Stir in the vanilla extract and lemon zest.
  13. Once the cupcakes are completely cool, frost them generously with the lemon buttercream.

Notes

  • Ensure your butter is softened but not melted for the best cake texture.
  • Do not overmix the batter once the wet ingredients are added; this can lead to tough cupcakes.
  • Cool the cupcakes completely before frosting to prevent the buttercream from melting.

Nutrition

Find it online: https://savorandpin.com/lemon-vanilla-cupcakes-recipe-2/