Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.

3. 3

   In a large bowl, cream softened butter and lemon zest until light and fluffy, about 2-3 minutes.

4. 4

   Beat in eggs one at a time, mixing well after each addition.

5. 5

   Gradually add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients.

6. 6

   Stir in fresh lemon juice, vanilla extract, and food coloring if using.

7. 7

   Divide batter evenly among prepared liners, filling each about two-thirds full.

8. 8

   Bake for 18-22 minutes until a wooden skewer inserted into center comes out clean.

9. 9

   Let cupcakes cool in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

10. 10

    Beat softened butter and lemon zest until creamy.

11. 11

    Gradually add sifted powdered sugar, about a cup at a time, beating well after each addition.

12. 12

    Beat in lemon juice and vanilla extract.

13. 13

    Add milk or cream as needed for desired consistency, then add food coloring.

14. 14

    Frost completely cooled cupcakes and garnish as desired.