Lulolu

Vanilla Cupcakes:Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar untillight and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
Withthe mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cupswith the batter and bake for about 17 -20 minutesor just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bakeor the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the domeof each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, butthey can be covered and stored for a few days.
Confectioners (Buttercream) Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a littlemore milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
1/2 cup (113 grams)unsaltedbutter, room temperature
2/3 cup (130 grams) granulated whitesugar
3 largeeggs
1 teaspoon purevanillaextract
Zest of 1 largelemon(outer yellow skin)
1 1/2 cups (195 grams) all purposeflour
1 1/2...