Lemon-Vanilla Cupcakes

Soft vanilla cupcakes infused with fresh lemon juice and zest, topped with creamy lemon buttercream for a bright, bakery-style finish.

Total Time:

Yield:

18–20 cupcakes

¾ cup milk (at room temperature)

1 tablespoon vinegar

½ cup salted butter, room temperature (1 stick)

1 cup granulated sugar

2 eggs

1 tablespoon vanilla

1 cup cake flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 lemons (2 teaspoons zest and 4 tablespoons juice)

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4 sticks unsalted butter, room temperature

¼ teaspoon salt

3¾ cups powdered sugar

3 tablespoons freshly squeezed lemon juice

½ teaspoon pure lemon extract

1 teaspoon vanilla extract

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Prepare Vanilla Cake Mix; set aside. Preheat oven to 345°F. Line cupcake pans with paper liners; set aside.
Combine milk and vinegar in a small bowl; set aside.
Beat butter and sugar in a large mixing bowl on medium-low until fluffy, about 2 minutes. Add eggs and beat on medium for 1 minute. Add cake flour, baking powder, baking soda, salt and 1 cup of the Vanilla Cake Mix. Beat on medium for 2 minutes. Add milk and vinegar mixture, lemon juice and lemon zest. Mix until smooth.
Pour batter into prepared pans, filling each three-fourths full. Bake for 12 to 16 minutes, or until a toothpick inserted near center comes out clean.

Beat butter in a large mixing bowl on low for 1 minute. Add the salt, turn mixer to medium and beat 5 minutes more.
Add powdered sugar and beat on low for 1 minute.
Add lemon juice, lemon extract and vanilla. Beat on medium-high until frosting is fluffy, about 7 minutes.
Use Wilton Piping Tip #1M (Star tip) to create a simple rose on each cupcake

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