These classic cupcakes are the kind of sweet treat that never goes out of style—light, fluffy, and topped with creamy buttercream icing. Perfect for sharing over Mother’s Day weekend, they’re a simple but heartfelt way to add a little homemade joy to the occasion.
- 113 grams unsalted butter, room temperature
- 2/3 cup (130 grams) white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon (optional)
- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
Buttercream Icing:
- 2 cups (230 grams) of icing sugar, sifted
- 113 grams unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or cream
- Assorted food colours (if desired)
Method
Preheat oven to 180 C and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl mix together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a skewer inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
For the Icing: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the icing sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until icing is light and fluffy (about 3-4 minutes). Add a little more milk or icing sugar, if needed. Tint the icing with desired food colour.
Makes about 12 cupcakes.