3CupsAll-Purpose Flour or Gluten-Free All-Purpose Flour
1TbspBaking Powder
1/2TspSalt
1Cup2 Sticks Unsalted Butter, Room Temp
2CupsWhite Granulated Sugar
4Large EggsRoom Temp
3TbspLemon ZestAbout 3 Lemons
2TbspFresh Lemon Juice
1TspVanilla Extract
1CupButtermilk
Frosting or Fresh Whipped Cream
Sliced Lemon to Garnish
Whipped Cream Recipe
1PintHeavy Whipping Cream
8TbspPowdered Sugar
1/2TspVanilla Extract
Instructions
Preheat the oven to 350* and fill a cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating after each addition, scrape down the sides of the bowl.
Beat in the zest and vanilla extract.
Add dry mixture alternating with buttermilk and lemon juice, beating just until combined after each addition.
Divide the batter into cupcake liners.
Bake at 350*F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack after cook time.
Frost with fresh whip cream or frosting of your choice.
If you are making the whipped cream in this recipe, add the whipping cream, powdered sugar, and vanilla into a mixing bowl. Whip this on high for about 3 minutes until the whipped cream is formed.
Place the whipped cream into a decorator's bag with the Wilton 1M tip and frost the cupcakes.