Recipe By: Brandt Young @dads.table
1/2 cup unsalted butter, make sure that its soft
1 cup white sugar
2 large room temp eggs
1 and 1/2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and juice of 2 medium lemons or 1.5 large lemons
Topped with a lemon butter cream
1 cup unsalted butter, softened
4 – 5 cups confectioners’ sugar
1/4 cup (60ml) heavy cream
The juice of half of a large lemon
Preheat the oven to 350°F. Line 2 12-count muffin pan with paper liners if you have them or butter the pan if you dont.
Using a handheld mixer, beat the butter and sugar together on medium-high speed in a large bowl until creamed. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla. Beat on medium-high speed until everything is combined.
In a medium bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick so don’t worry because here comes the wet ingredients. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Try not to over mix so stop once everything is incorporated
Spoon batter evenly into 12 cupcake liners, filling them about 1/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Frost cooled cupcake tops with lemon buttercream. If topping with lemon zest, do so right before serving. If there is frosting left over feel free to use a spoon and go to town.
LEMON BUTTER CREAM
Using your handheld mixed again, beat the butter on medium speed until creamy. Add confectioners’ sugar, heavy cream, and lemon juice Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Put it in the fridge to firm up for about 30 minutes before frosting your cooled tops.