I love the lemon zest in these cupcakes; it really gives it an unexpected vibrant flavor. I made these for a holiday study group and everyone really enjoyed them and asked for the recipe-so here it is!
The cupcakes:
1 ½ cups all purpose flour
3 eggs
2/3 cup granulated sugar
1/2 cup softened butter at room temperature
1/4 cup coconut milk
1 teaspoon vanilla extract
1½ teaspoons baking powder
1/8 teaspoon salt
Zest of one large lemon
The icing:
1lb box of powdered sugar (3¾ cups)
¼ cup of milk
1 teaspoon vanilla
1/3 cup butter Preheat oven to 350 degrees and line 12 cupcake cups with paper liners.
Zest the lemon and whisk with 1½ cup flour, 1½ teaspoons baking powder, and 1/8 teaspoon salt in a small bowl until well combined.
Beat the 1/2 cup butter and 2/3 sugar in a mixer until fluffy. Add the eggs one at a time until well combined. Then beat in the vanilla extract. In additions, alternate adding the milk and the flour mixture into the butter and sugar mixture.
Fill the cupcake liners evenly and bake for 20 minutes until a knife inserted in the cake comes out clean. Let cupcakes cool before frosting.
Beat 1lb powdered sugar, 1/4 cup milk, 1 teaspoon vanilla, and 1/3 cup softened butter in a mixer until creamy and fluffy.
Spread frosting on cooled cupcakes and decorate with christmas sprinkles!
Happy Holidays and happy baking!
