Tender Lemon Cupcakes
 
Cook time
Total time
 
Ingredients
  • 1 1/4 cups butter, unsalted
  • 3 3/4 cups all-purpose flour
  • 1 tablespoon + 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 1/2 cups sugar
  • 5 large eggs, at room temperature
  • zest of 1 1/2 lemons
  • 1 1/4 tsp pure vanilla extract
  • 1 1/4 cups buttermilk ( or 1 1/4 cups milk with 1 1/4 tablespoons of vinegar added and set aside)
Instructions
  1. Preheat oven to 325F.
  2. Line 36 muffin tins with cupcake paper liners. (I made mine in batches, the batter was still perfectly fine after waiting for the first batch to bake.)
  3. Whisk together the flour, baking powder and salt in a large mixing bowl.
  4. In an electric mixer with the paddle attachment, beat the butter until lighter in color and fluffy, about 3-5 minutes. Crack in the eggs, one at a time, and beat well after each addition. Scrape down the sides after each egg is incorporated.
  5. Blend in lemon zest and vanilla.
  6. Turn mixer to low speed, add 1/3 of the flour mixture, followed by half of the buttermilk. Repeat, ending with the flour. Keep on low speed until a smooth batter has formed. Do not overmix.
  7. Scoop batter into cupcake liners. I made sure each was filled only to 1/2 - 3/4 full so that the cupcakes wouldn't overflow and be difficult to frost. Using a knife or small offset spatula, smooth the tops of the batter flat.
  8. Bake in the oven for 18-20 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and move to a wire rack to cool.
  9. Cool completely before frosting.
Notes
By Martha Stewart
Adapted from cakes and cupcakes
Recipe by Just a Smidgen at https://justasmidgen.com/2013/03/16/spring-anenome-cupcakes-for-emily/