I love making cupcakes from scratch. My yellow cake recipe is an old standby found in the Better Homes and Gardens Cookbook (the one with the red/white checkered cover – mine is several editions ago). Then I top with a simple lemon butter frosting. This recipe is easy enough that I sometimes just make these on a whim when I’m craving something sweet.
I like to use the silicon cups when I make cupcakes or muffins because I don’t have to grease them and the cakes slip out easily. They are also easy to clean and store. (I don’t have to try to find cupboard space for bulky muffin pans!)
- 1 1/4 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter
- 3/4 cup + 2 Tbsp sugar
- 3/4 tsp vanilla
- 1 egg
- 1/2 cup + 2 Tbsp milk
Heat oven to 375 degrees F.
In a small bowl, stir together the flour, baking powder and salt. In another bowl, beat the butter on medium-high speed with an electric mixer for about one minute. Add all the sugar and vanilla and beat to combine. Add the egg and beat for one minute. Then slowly add small portions of the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Beat on slow speed after each addition just to combine.
Spoon mixture into 12 muffin cups, filling a little more than half full. Bake for 18-20 minutes or until a cake tester (or toothpick) inserted into the center of a cupcake comes out clean.
- 1 cup butter, room temperature
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
- finely grated zest of one lemon
- 3 3/4 cup confectioner’s sugar
Beat the butter until light and fluffy. Add the lemon juice, vanilla and lemon zest. Beat in powdered sugar.
Frost the cupcakes with the lemon frosting and enjoy!