Lemon

Our favorite part of this recipe was the frosting. It is simple, but tastes amazing! A great strong and refreshing lemon flavor.

Lemon Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk


Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Lemon Buttercream Frosting:

1 Cup (2 sticks) butter, very soft
About 6 cups powdered sugar
6-8 Cups Fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (We added 6 cups total). Use and store at room temperature. (Don’t refrigerate. It will last in a covered container for about three days).

We topped ours with crushed lemon drops.