Vanilla Cupcakes - Hwee

Contributed by Hwee

Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk (i use fresh milk)

Buttercream Frosting:
2 cups confectioners sugar, sifted
1/2 cup butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

For the Cupcakes:
Cream 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. Add to the butter and egg mixture, along with the milk, and beat until combined. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes (180 degrees) or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For the Frosting:
cream the butter until smooth and well blended. Add the vanilla extract. gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color. and yes, i leave them at room temp for max 24 hrs. if i intend to eat them the next day, i put them in the fridge. guess if you dun use fresh milk you can leve them in room temp for longer.