Easy Lemon Cupcakes with Lemon Buttercream

iambaker.net

Tina

subheading: Lemon Cupcakes:

1 ½ cups (187 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

½ cup (1 stick / 113 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 ½ teaspoons vanilla extract

1 ½ tablespoons lemon zest

½ cup (122.5 g) whole milk, room temperature, divided

4 tablespoons fresh lemon juice, divided

subheading: Lemon Buttercream*:

6 tablespoons unsalted butter, room temperature

1 to 3 teaspoons lemon extract

2 teaspoons whole milk, or more as needed

5 drops yellow food coloring, more or less as desired

2 cups (250 g) confectioners' sugar, or more as needed

Directions at iambaker.net

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