Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 4 Eggs
- 1 tbsp Baking Powder
- 1 cup Whole Milk
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- Pinch of Salt
- Pastel Sprinkles and Easter-themed candies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the flour, baking powder, and salt together in a large bowl.
- Cream the butter and sugar until pale and fluffy, about 3-5 minutes.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Combine in the vanilla and lemon zest, blending until just combined.
- Add the dry ingredients into the wet ingredients alternately with the milk, starting and finishing with the flour mixture.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost and decorate with buttercream frosting, sprinkles, and candies.
Notes
Use room temperature ingredients for better blending; avoid overmixing to keep cupcakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian