These muffins have a cakey taste and texture, it is buttery and once baked, you can frost them with a buttery confectioner frosting. Start by preheating the oven to 350 degrees Fahrenheit then line a 12 cup muffin pans with paper liners. Mix the dry ingredients together, in a bowl add flour and to that add baking powder, salt then grates the zest of one lemon and lightly whisk everything together.

If you have an electric stand mixer, use that or a large mixing bowl. Add half a cup in the bowl of a stand mixer and beat the butter just until light creamy and smooth then add white granulated sugar. Mix that until its light and fluffy then you will add in three large eggs one at a time and beat one in then add the next one.

Flavour it with one teaspoon of vanilla extract and beat that in then add the flour mixture alternating that with a cup of milk in three additions. Mix it on low speed just until teh flour is mixed in. Put the batter in a muffin cups using a spoon or an ice cream scoop then bake in a 350 degrees Fahrenheit oven for 17 to 20 minutes or until golden brown.

You do not want to overbake your muffins because they will be dry and crumbly, depending with your oven, start checking them in the 15th minute, when you put a skewer in the centre you want it to have a few moist crumbs. If you want to frost these muffins, let them cool completely before frosting.


  • 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. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  3. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
  4. 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.
  5. 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 come out clean.
  6. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
  7. 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. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
  2. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
  3. Pipe the frosting over the muffins and enjoy.