Vanilla Cupcakes

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk






Preheat oven to 350 degrees F (177 degrees C) and butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. 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.

Evenly fill the muffin cups with the batter and 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. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

Makes 12 cupcakes

*D: I LOVE these cupcakes! They might need a little more sweet, if you ask me. So I would probably add just a dash more sugar...maybe bring it up to a whole cup. I know that's more than a dash, but really I don't think it'd do anything but help.

I used the Butter Cream Frosting that came with the recipe. You can find it here. Please make sure you follow the directions or else your frosting will come out clumpy and funky. But still RATHER tasty. I ton't have a piping bag or tip, so I shoved all the icing in a plastic bag, cut the tip, and voila.


My sister is a cake decorator and showed me how to frost the tops in what I lovingly refer to as "little poops." The secret is to start on the outside and swirl to the center, making sure not to leave gaps between the frosting loops that you'll have to fill in later.

Pin It