Moist Lemon Cupcakes

These moist lemon cupcakes are bursting with fresh lemon flavor. They are perfect for any occasion and will brighten up your day with their zesty goodness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl using a whisk

Put away

Put the softened butter and granulated sugar in a different bowl

Mix them together until they are light and fluffy

This should take about two to three minutes

One egg at a time, making sure to mix well after each addition

Add the lemon juice and zest and mix well

Now, add the dry ingredients to the wet ingredients one third at a time, mixing them with the buttermilk in between each addition

Start with the dry ingredients and end with the buttermilk

Mix until everything is just combined

Be careful not to mix too much

Add the vanilla extract and mix well

Fill each cupcake liner about two thirds of the way to the top with batter

When you stick a toothpick into the middle of a cupcake, it should come out clean or with a few moist crumbs

Bake in an oven that has already been heated up for 18 to 20 minutes

Let the cupcakes cool for 5 minutes in the muffin tin, then move them to a wire rack to cool all the way down

You can frost the cupcakes with your favorite lemon frosting or eat them without any frosting