Lemon cupcakes recipe

Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 2 tablespoons finely grated lemon zest
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup whole milk

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1½ cups confectioners’ sugar
• 1 tablespoon fresh lemon juice, 1 tablespoon finely grated lemon zest, plus thinly sliced lemon zest, for garnish
• ¼ teaspoon salt

1. Whisk together the flour, lemon zest, baking powder, and salt; set aside.
2. Beat the butter and sugar with an electric mixer until fluffy, 2 to 3 minutes. Add the vanilla, then the eggs, one at a time. Add in the flour mixture, alternating with the milk; mix to combine. Bake in 2 lined 12-cup muffin tins at 350°F, 15 to 20 minutes. Let cool.
3. Beat the butter and sugar until fluffy, 3 to 5 minutes. Beat in the lemon juice, lemon zest, and salt. Frost the cupcakes and sprinkle with additional lemon zest.