Ingredients:
1 1⁄3 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
2⁄3 cup milk
finely grated zest and juice of 1 lemon

For the frosting:
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar

Method
1 Preheat the oven to 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine bread crumbs. In a bowl, whisk the eggs and milk until well blended.

2 Pour in the egg mixture to combine. Add half the lemon zest and all the lemon juice. Mix gently until smooth. Place the cupcake paper liners into the cupcake pans. Spoon the mixture into the papers, filling each one only half full. Bake for 20–25 minutes, until springy. Cool completely on a wire rack.

3 To make the frosting, beat the butter, confectioner’s sugar, and remaining lemon zest until smooth. Frost by hand, using the back of a spoon, or with the piping bag. STORE These cupcakes keep in an airtight container for 3 days.

BAKER’S TIP:
Due to their fairly dense texture, these classic cupcakes will keep well for a few days. If you prefer them well risen, replace the all-purpose flour with self-rising flour but reduce the baking powder to 1 teaspoon, accordingly.

Lemon Cupcakes