Description
Light and fluffy Vanilla Cupcakes with a creamy tangy lemon buttercream frosting. Delicious!
Ingredients
- 2-½ cups Flour
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 stick Butter, At Room Temperature
- 1-½ cup Sugar
- 2 whole Large Eggs, At Room Temperature
- 2-½ teaspoons Vanilla Extract
- 1-¼ cup Whole Milk At Room Temperature
- FOR THE FROSTING:
- 2 sticks Unsalted Butter, Softened
- 4 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- ¼ cups Lemon Curd
Preparation
Preheat oven to 350ºF. Line two muffin tins with cupcake liners. Set aside.
In a medium-sized bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until pale and smooth. Mix in the eggs, one at a time.
Stir the vanilla into the milk. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
Fill liners about ⅔ of the way. Bake for 16–18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool completely before frosting.
For the frosting:
Cream together butter and powdered sugar, a cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Mix in vanilla and lemon curd.
