1/2 cup butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
Preheat oven to 350 degrees 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 16-18 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.
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
4-6 Tbs milk
1-2 Tbs fresh lemon Juice
Beat the butter and powdered sugar together until thick and smooth. Add the rest of the ingredients until you get the consistency that you want. You may need to add a little more milk or a little more sugar. I like my frosting more on the thick side. Just keep tasting it, until you get what you want. 🙂