Lemon Cupcakes

Instructions

1. Prepare the oven and pans
   Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside for later use.
3. Cream butter and sugar
   In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3-4 minutes. The mixture should be pale yellow and have a creamy texture.
4. Add the eggs and flavorings
   Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
5. Combine wet and dry ingredients
   Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition, being careful not to overmix the batter.
6. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the lemon frosting
   In a large bowl, beat the softened butter for frosting until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the lemon juice and zest, then increase speed to medium-high and beat until light and fluffy, about 3-4 minutes. If frosting is too thick, add a splash of milk; if too thin, add more powdered sugar.
8. Decorate the cupcakes
   Once cupcakes are completely cooled, pipe or spread the lemon frosting onto each cupcake. Optionally, garnish with additional lemon zest, a small lemon wedge, or sprinkles for a decorative touch.