Vanilla Cupcakes with Vanilla (Crusting) Buttercream

For the cupcakes:
Preheat the oven to 350 F and line a 12-count muffin pan with paper cupcake liners.

In a large bowl, whisk together flour, baking powder, baking soda, lemon zest and salt. Set aside.

On medium speed, in the bowl of an electric mixer, beat eggs until light and frothy. Beat in the sugar. Add vanilla and oil and beat on medium speed until it’s pale and well combined.

Reduce mixer to medium-low speed, and alternately add the flour mixture and buttermilk into the creamed mixture, beginning and ending with the flour, scraping down sides of bowl a couple of times. Beat until just combined. Do not over-beat. Batter should be thin.

Evenly fill the muffin cups with the batter, about ⅔ full.

Bake for 14-17 minutes at 350 F. Remove pan from oven and set it on a rack. Allow cupcakes to cool in the pan for 2-3 minutes, then remove them from the pan and cool completely on a wire rack. Frost when cooled.

For the buttercream frosting:
Note: This is a recipe for a crusting buttercream, one that can hold the many shapes it’s piped into. It’s sweeter and usually dries to the touch, perfect for elaborate decorating and these hydrangea flowers.

In the bowl of an electric mixer, cream the butter, shortening, salt and vanilla extract until pale and smooth, 3 to 5 minutes on medium speed.

On the lowest speed, start by adding ½ of the confectioners’ sugar (use a bowl shield if you have one). Pause, scrape down bowl and continue adding additional half cups of sugar, until it’s all been used.

Once sugar is incorporated, raise speed to medium and continue beating, while adding milk, tablespoon by tablespoon. Stop at each addition to test consistency. It should be smooth, a bit stiff and well combined. Pipe or spread onto cooled cupcakes.

Cupcake recipe adapted from Natasha’s kitchen.