Lemon Cupcakes (modified from Joyofbaking.com)
Makes 12 cupcakes
  • 1½ cups all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • Zest of 1 lemon (I highly recommend fresh zest. You can get a zest tool in any kitchen store)
  • ½ cup unsalted butter, room temperature
  • ⅔ cup white sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • Juice of one lemon
  • ¼ cup milk
  1. Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
  2. In a separate bowl whisk together the flour, baking powder, salt, and lemon zest.
  3. In the bowl of your electric mixer, or with a hand 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. Squeeze in the lemon juice.
  4. With the 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.
  5. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2011/12/angry-birds-cupcakes.html