Zesty lemon cupcakes, topped with fluffy vanilla cream frosting.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Servings: 12cupcakes
Ingredients
For the Cupcakes:
8tablespoonsunsalted butter
1cupgranulated sugar
2large eggs
2teaspoonspure vanilla extract
1 ½cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
½cupmilk
Zest and juice of two medium lemons
For the Frosting:
1cupunsalted butter, at room temperature
3to 4 cups powdered sugar
¼cupheavy whipping cream
2teaspoonspure vanilla extract
¼teaspoonsalt
Instructions
For the Cupcakes:
Preheat oven to 350 degrees F. Prepare a 12-count muffin tin with paper liners; set aside.
In large mixing bowl, cream together the butter and sugar on medium speed until light and creamy, about 2 to 3 minutes. Stir in the eggs and vanilla until fully combined.
In a separate medium sized bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and beat until just combined. Add the rest of the dry ingredients and beat again until just combined. Stir in the milk, lemon zest and lemon juice. Be careful not to overmix.
Evenly distribute the batter into the cupcake liners, filling about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
For the Frosting:
In a large mixing bowl, cream the butter on medium speed until light and fluffy, about 3 to 4 minutes. One cup at a time, slowly add 3 cups of the powdered sugar, mixing in the heavy cream between each cup added. Beat in the vanilla extract and salt, then increase the mixer to high speed and beat for 3 more minutes. Add more powdered sugar to reach desired consistency.
Frost the cooled cupcakes, then garnish with Candied Lemon Chips (recipe below). Cupcakes can be stored in the fridge for up to 3 days.