Lemon Vanilla Cupcakes

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
• 180 grams sugar (3/4 cup)
• 10 grams vanilla extract (1 Tablespoon)
• 10 grams lemon extract (1 Tablespoon)
• 1 egg, at room temperature
• 180 grams milk (3/4 cup), at room temperature
• 240 grams flour (about 2 cups when measured by scooping and leveling)
• 3 grams kosher salt (1 teaspoon)
• 7 grams baking powder (1 1/2 teaspoons)
• 4 Tablespoons (1/2 stick) unsalted butter, at room temperature (56 grams)
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla
• 365 grams powdered sugar (about 3 cups)
• 115 grams heavy cream (1/2 cup)
• Pinch of kosher salt

Instructions

1. 1

   --- For the cupcakes: ---

2. 2

   Heat oven to 325° Fahrenheit. Line a cupcake tin with paper cupcake liners.

3. 3

   Use a hand mixer to cream butter, sugar, vanilla extract, and lemon extract together in a large mixing bowl (you can also use a stand mixer fitted with the paddle attachment). Spend a few full minutes on this step: You want the mixture to be well incorporated (there should be no obvious chunks of butter), with a light and fluffy texture.

4. 4

   Beat egg and milk into batter until they're just combined.

5. 5

   Use a large spoon or spatula to gently fold flour, kosher salt, and baking powder into batter until everything is just combined.

6. 6

   Divide batter into cupcake liners, filling each liner about 2/3 of the way full (we like to use a large cookie scoop for this). Bake at 325° F for 20-25 minutes until a cake tester inserted into the center of a cupcake comes out clean.

7. 7

   Remove cupcakes to a wire rack and let cool completely before you make the frosting.

8. 8

   Use a hand mixer to cream butter, lemon extract, and vanilla extract together in a large mixing bowl (you can also use a stand mixer).

9. 9

   Add powdered sugar and a pinch of salt, then stream in heavy cream a little at a time, beating well between each addition, until you have a smooth, stiff, fluffy frosting.

10. 10

    Transfer frosting to a piping bag fitted with a large star tip and pipe onto cooled cupcakes (you can also spread the frosting over the cupcakes with a spoon or offset spatula).