Vanilla Cupcakes with Vanilla Buttercream Frosting

For the cupcakes:

Preheat the oven to 350 degrees F and line a standard sized muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light. Then, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then add the vanilla and lemon zest. Beat until combined. Set aside.

In a separate bowl, sift together the flour, baking powder and salt.

With the mixer on low, alternate adding small amounts of the flour mixture and the milk into the creamed mixture. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-20 minutes. I find this varies greatly between different ovens so be careful to watch them after about 16 minutes. Remove them from the oven to cool on a wire rack before frosting.

For the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.

Use a piping bag to frost the cooled cupcakes.