Lemon Birthday Cupcakes

• ½ cup unsalted butter, softened
• 2/3 cup sugar
• 1 teaspoon lemon zest
• 2 eggs
• 1 ¼ cups flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda (¼ tsp at high altitude)
• ½ teaspoon salt
• ½ cup milk
• 3 teaspoons fresh lemon juice
• ¾ teaspoon vanilla

Preheat the oven to 350 degrees and line two cupcake pans with 16 paper liners. In the large bowl of an electric mixer, cream butter, sugar, and lemon zest until the mixture is light and fluffy, about 8 minutes. Add eggs, one at a time, beating well after each addition.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. Gradually beat the flour mixture, alternately with the milk, into the creamed mixture to create a thick batter. Add lemon juice and vanilla and beat well. Fill each cupcake liner half full with batter. Bake 18 to 20 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.

Remove the pans from the oven and transfer the cupcakes from the pans to a wire rack while they’re still hot so they don’t become soggy. Cool completely and frost with a swirl of Fluffy Whipped Cream Buttercream.

Yield: 16 cupcakes

Fluffy Whipped Cream Buttercream

• 10 tablespoons unsalted butter, softened
• 5 cups confectioners’ sugar
• Dash of salt
• 1/3 cup heavy whipping cream
• 1 ½ teaspoons vanilla

In the large bowl of an electric mixer, cream butter and salt. Add confectioners’ sugar, one cup at a time, alternately with the cream, until the frosting is thick and fluffy. Add vanilla and beat well.

Yield: Frosting for 16 cupcakes