Lemon Cupcakes

01Method

1. 1

   Preheat the oven to 375°F (190°C) and line 30 cupcake pan cups with paper liners. Gather all ingredients before starting.

2. 2

   To make the cupcakes: Sift the flour and salt together into a bowl. In a separate bowl, use an electric mixer to cream the butter and sugar until pale and fluffy. Incorporate the eggs one at a time, mixing well after each. Stir in the lemon zest and vanilla extract.

3. 3

   With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the milk and lemon juice after the first two additions. Mix only until just combined — avoid overworking the batter.

4. 4

   Spoon the batter into the lined cups, filling each about three-quarters full. Bake for approximately 17 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.

5. 5

   To make the icing: Using a chilled bowl, beat the cold cream with an electric mixer starting on low speed until it begins to thicken. Gradually add the confectioners' sugar and lemon juice in small increments, mixing after each addition. Raise the speed to high and continue beating until soft peaks form, about 5 minutes.

6. 6

   Once the cupcakes are fully cooled, spread the icing over the tops. Store any leftovers in the refrigerator.