For cake:

unsaltedbutter, room temperature - 1/2 cup 
granulated white sugar - 2/3 cup 
eggs - 3 large
vanilla extract - 1 teaspoon
all purpose flour - 1 1/2 cups 
baking powder - 1 1/2 teaspoons
salt - 1/4 tsp 
milk - 1/4 cup 
Zest of 1 large lemon (outer yellow skin)

Preheat oven to 350 degrees F  and line 12 muffin cups with paper liners.
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Fill the muffin cups with batter about two third full and and bake for about 20 minutes.Insert a toothpick if it comes out clean then the cake is done. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 


3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

cover cupcakes with frosting , decorate with colorful sprinkles.
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