Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Eggs - 2 large
• Milk - ½ cup
• Lemon zest - 1 tablespoon
• Lemon juice - ¼ cup
• Vanilla extract - 1 teaspoon
• Powdered sugar - 1 cup (for optional icing)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

2. 2.

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

3. 3.

   In a large bowl, beat the butter and sugar together until light and fluffy.

4. 4.

   Add the eggs one at a time, mixing well after each addition.

5. 5.

   Stir in the lemon zest, lemon juice, and vanilla extract.

6. 6.

   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

7. 7.

   Divide the batter evenly among the prepared muffin cups.

8. 8.

   Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

9. 9.

   Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. 10.

    Optionally, mix powdered sugar with a little lemon juice to create a glaze and drizzle over cooled cupcakes.

Nutritional Facts