Vanilla muffins work best with white milk but there are a lot of things that contribute to not so perfect cupcakes and also very small things that contribute to the perfect cupcake. Start off by preheating your oven tp 350 degrees Fahrenheit then move on to the dry ingredients. In a large bowl, add white all-purpose flour, baking powder and salt then zest in one small lemon then whisk everything together. In a stand mixer, add in-room temparature butter and beat the butter for about a minute until nice, creamy and smooth.

Add white granulated sugar then mix that until light and fluffy on medium-high speed. Add in three large room temperature eggs and add then one at a time, beat one in and then add the next one. Flavour with one teaspoon of vanilla extract then adds the flour mixture alternating it with the milk. Start with about a third on the flour mixture and beat on low speed then add half of your milk then add your flour and repeat until the flour and milk is finished. You want to beat the batter until the flour is just mixed in beating it for a long time will make your cake a little tough.

Using an ice cream scoop or a spoon, evenly divide the batter in the cupcake fillings. Bake the cupcakes for about 17 to 20 minutes, you dint want to overbake your cake because they will be dry and crumble. Ideally, what you want to do is the first time you put your toothpick into the centre, you want it to have a few moist crumbs. Start checking your cupcakes in the 14 to 15 minutes. Once the cupcakes are baked, let them cool completely then you can frost them.


  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (outer yellow skin)
  • 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 Frosting;

  • 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or light cream


  1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
  2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  4. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
  5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
  6. Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean.
  7. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
  8. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
  9. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting;

  1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
  2. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
  3. Add the milk and beat on high speed until frosting is light and fluffy.
  4. Add a little more milk or sugar, if needed. Tint the frosting with desired food color .
  5. Makes about 12 cupcakes