Lemon Blossom Cupcake

• 2 1/2 cup All-purpose Flour
• 2 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 stick Unsalted Butter(room temp)
• 1 3/4 cup Sugar
• 2 1/4 tsp Vanilla Extract
• 2 Eggs(room temp)
• 1 1/4 cup Whole Milk(room temp)
• 1/2 Fresh Lemon Juice
• 1/2 cup Freshly Grated Lemon Zest

1. Preheat oven to 350F.
2. Line12 cupcake holders with paper liners.
3. Sift together flour, baking powder, and salt on a sheet of wax paper and set aside.
4. Measure out sugar in a small bowl.
5. Add the zest and rub the lemon oil out with your fingers and into the bowl.
6. In the bowl use an electric mixer to cream together the butter and lemony sugar for 3-5 min.
7. Add the eggs one at a time, mixing slowly after.
8. Add the vanilla to the milk in a small bowl.
9. Add 1/3 of dry ingredients and 1/3 of the milk to the buttery lemony sugar.
10. Transfer to a bigger bowl.
11. And mix thoroughly and repeat.
12. Add lemon juice slowly and mix.
13. Scoop the batter into the cupcake liners 2/3 full, then put in oven for 16-18 min.
14. After, cool completely and frost using my Lemon Vanilla Frosting.

allpurpose, baking soda, salt, sugar, vanilla, eggsroom, milkroom temp, lemon juice, freshly grated lemon

Taken from cookpad.com/us/recipes/359328-lemon-blossom-cupcake (may not work)