Makes 18 servings
- 1 recipe Vanilla Cake Mix (see below)
- ¾ cup milk (at room temperature)
- 1 tbsp vinegar
- ½ cup salted butter, room temperature (1 stick)
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 1 cup cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 lemons (2 teaspoons zest and 4 tablespoons juice)
- 1 recipe Lemon Frosting (see below)
Prepare Vanilla Cake Mix; set aside. Preheat oven to 345°F. Line cupcake pans with paper liners; set aside. Combine milk and vinegar in a small bowl; set aside.
Beat butter and sugar in a large mixing bowl on medium-low until fluffy, about 2 minutes. Add eggs and beat on medium for 1 minute. Add cake flour, baking powder, baking soda, salt and 1 cup of the Vanilla Cake Mix. Beat on medium for 2 minutes.
Add milk and vinegar mixture, lemon juice and lemon zest. Mix until smooth.
Pour batter into prepared pans, filling each three-fourths full. Bake for 12 to 16 minutes, or until a toothpick inserted near center comes out clean.
Vanilla Cake Mix: Stir together 2¼ cups all-purpose flour, 1 teaspoon salt, 3½ teaspoons baking powder, and 1½ cups sugar in a large bowl until well combined. Store in an airtight container at room temperature. Makes about 3½ cups.
Lemon Frosting: Beat 4 sticks (room temperature) butter, in a large mixing bowl on low for 1 minute. Add the ¼ teaspoon salt, turn mixer to medium and beat 5 minutes more.
Add 3¾ cups powdered sugar and beat on low for 1 minute. Add 3 tablespoons freshly squeezed lemon juice, ½ teaspoon pure lemon extract and 1 teaspoon vanilla extract. Beat on medium-high until frosting is fluffy, about 7 minutes.
Use Wilton Piping Tip #1M (Star tip) to create a simple rose on each cupcake.
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