Last week it was Pineapple all around. This time it is Lemon. Lemon is a very fragrant fruit and at the same time very tasty. A tint of lemon would take the cake to another level. It has got medicinal values as well. I’m not getting into all those details. For the time being, let’s talk cake. Today I’ve made lemon cupcakes topped with simple vanilla buttercream frosting. This recipe will yield 12 cupcakes.
Unsalted butter – 1/2 cup or 100 grams, softened
Sugar – 1 cup
Eggs – 2, room temperature
Sour cream – 1/3 cup
Vanilla essence – 1/2 teaspoon
Baking powder – 1 1/4 teaspoon
All-purpose flour – 1 1/4 cups
Salt – 1/4 teaspoon
Milk – 1/2 cup
Zest of 1 large lemon
Line a muffin tray.
Preheat the oven at 170C.
In a medium bowl, sift together flour, baking powder and salt and set aside.
In a large bowl, beat together butter and sugar until fluffy.
Add the eggs one at a time. Beat till completely incorporated.
Add sour cream, vanilla essence and lemon zest, Mix with a spatula.
Now add the flour mixture in 3 additions alternating with milk.
Spoon the batter into lined baking cups.
Bake for 20-25 minutes or until toothpick inserted comes out clean.