Lemon Vanilla Cupcakes
Ingredients
- 8 tbsp of butter (1 stick), room temperature
- ¾ cup of granulated sugar
- 1 large egg, room temperature
- 1 tbsp of vanilla bean paste or vanilla extract
- 2 cups of all purpose flour
- 2 tsp of baking powder
- 1 tsp of sea salt
- ⅔ cup of whole milk, room temperature
- ¼ cup of fresh lemon juice
- 1 tbsp of lemon zest
- Your favourite vanilla buttercream frosting.
Cupcakes:
Frosting:
PRODUCTS
Instructions
- Preheat the oven to 325°F.
- Line a 12 cup muffin tin with cupcake liners.
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed for approx. 2 minutes or until light and fluffy. Scrape down the sides and add the egg and vanilla bean paste. Continue to beat on medium high for 1 minute or until fully combined.
- In a separate bowl, mix flour, baking powder and salt. Add to wet ingredients and mix on low speed until just combined. Add milk, lemon juice and lemon zest and continue to mix until just combined. Do not overmix.
- Divide batter into the cupcake liners, filling until 2/3rds full.
- Bake for 15-20 minutes or cooked through. They are done if a toothpick inserted in the middle comes out clean.
- Remove cupcakes to a wire rack and let cool completely before frosting.
- Bring your buttercream to room temperature.
- Divide into 3 bowls and colour using your gel food colouring of choice. Play around with different piping tips to create various designs.
- Plate and enjoy!
Buttercream Frosting:
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