These vanilla cupcakes are absolutely sweet buttery and soft and full of rich vanilla flavor.
* ½ cups Butter
* ⅔ cups Sugar
* 1 teaspoon Vanilla
* 3 whole Eggs
* 1 whole Lemon Zest
* 1-½ cup All-purpose Flour
* 1-½ teaspoon Baking Powder
* ¼ cups Milk
* 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Using an electric hand mixer beat together the butter, sugar and vanilla in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Set aside.
In a separate bowl whisk together the lemon zest, flour and baking powder. Add the creamed egg and sugar mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk (little by little) and mix on low speed until just combined.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. (Use a piping bag with a star nozzle if you have one). I’ve done in the photo above.
Serve and enjoy.