Lemon flavor lives in the zest's oils, not the juice. Make bright, tender lemon cupcakes by rubbing lemon zest into the sugar, topped with lemon buttercream.
Ingredients
1 1/2 cups (180g) cake flour (or all-purpose)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (200g) granulated sugar
Zest of 2 lemons
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temperature
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/2 cup (120ml) buttermilk
Instructions
1
Heat the oven to 350°F (175°C) and line a 12-cup pan with liners.
2
Rub the lemon zest into the sugar with your fingertips until damp and fragrant.
3
Whisk the flour, baking powder, and salt in a separate bowl.
4
Cream the lemon sugar with the butter until fluffy, then beat in the eggs, lemon juice, and vanilla.
5
Add the dry mix and buttermilk alternately, mixing until just combined.
6
Fill the liners two-thirds full and bake 18 to 20 minutes. Cool fully before frosting.
