Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter (Room Temperature, 113g)
  • 1 cup Granulated Sugar (200g)
  • 2 Large Eggs (Room Temperature)
  • 1 extra Large Egg Yolk (Room Temperature)
  • 2 tablespoons Fresh Lemon Zest (from about 2 lemons)
  • 1 teaspoon Vanilla Extract
  • ½ cup Whole Milk (Room Temperature, 120ml)
  • 2 tablespoons Fresh Lemon Juice (for batter)
  • ¼ cup Granulated Sugar (for drizzle, 50g)
  • ¼ cup Fresh Lemon Juice (for drizzle, 60ml)
  • 1 cup Unsalted Butter (Softened, 226g)
  • 3 ½ cups Powdered Sugar (Sifted, 420g)
  • 3 tablespoons Fresh Lemon Juice (for frosting)
  • 1 teaspoon Lemon Zest (for frosting)
  • 1–2 teaspoons Heavy Cream or Whole Milk (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  3. In a large bowl using an electric mixer, beat the room temperature butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the 2 tablespoons of lemon zest and vanilla extract.
  5. Alternate adding the dry mixture and the milk/lemon juice mixture into the butter mixture, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 liners (about ¾ full). Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean.
  7. While the cupcakes bake, prepare the drizzle syrup: gently heat the drizzle sugar and juice in a small saucepan until the sugar is completely dissolved. Remove from heat.
  8. Immediately upon removing the hot cupcakes from the oven, poke several small holes into the top of each cake using a toothpick. Brush or spoon the warm syrup evenly over the warm tops.
  9. Let the cupcakes cool completely on a wire rack before frosting.
  10. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 3 tablespoons of lemon juice and 1 teaspoon of zest, until the frosting is light and fluffy. Add extra liquid (cream/milk) only if needed to reach a perfect spreading consistency.
  11. Once completely cool, frost the cupcakes using a piping bag or offset spatula and garnish with extra zest if desired.