Lemon Vanilla Cupcake

Ingredients

½ cup (120 grams) butter, room temperature
Note: I do not use unsalted butter, whenever I bake. but you can of course use unsalted butter if you prefer. (Just add ¼ tsp of salt to the recipe)
¾ cup (135 grams) white granulated sugar
3 eggs
Seeds from 1 vanilla bean
Zest from 1 large lemon
1 ½ cup (200 grams) all purpose flour
2 tsp baking powder
¼ cup (60 ml) milk or cream, room temperature
12 cup muffin pan
12 cupcake paper cases

Instructions

1. Preheat oven to 350º F (175 C) Do not use the fan.
2. In a bowl, mix together flour and baking powder with a whisk and set aside.
3. Cream the following: butter, white sugar, eggs, vanilla seeds and the lemon zest. Using your hand or kitchen mixer. Cream until well combined. Scrape down the sides of the bowl when needed.
4. Sift in half of the flour mixture and mix just until combined. Then add the milk and give the batter a quick mix before adding the last part of the flour mixture. Give the batter a final mix until it is smooth.
5. Fill the cupcake paper cases ¾ full with the lemon vanilla batter and bake the cupcakes in the middle of the oven for about 20-25 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.
6. Transfer the cupcakes from the pan to a cooling rack and let them cool completely before frosting.

Notes:

They are best freshly baked but can be stored in a air tight container for two days.

Source: Cake Journal

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