Lemon Vanilla Cupcakes:

Makes 12 cupcakes:

1/2 cup (120 grams) butter, room temperature
Note: I do not use unsalted butter, whenever I bake. but you can of course use unsalted butter if you prefere. (Just add 1/4 tsp of salt to the recipe)

3/4 cup (135 grams) white granulated sugar
3 eggs
Seeds from 1 vanilla bean
Zest from 1 large lemon

1 1/2 cup (200 grams) all purpose flour
2 tsp baking powder
1/4 cup (60 ml) milk or cream, room temperature

12 cup muffin pan
12 cupcake paper cases

Preheat oven to 350 F (175 C) Do not use the fan.

Step 1: In a bowl, mix together flour and baking powder with a whisk and set aside.

Step 2: Cream the following: butter, white sugar, eggs, vanilla seeds and the lemon zest. Using your hand or kitchen mixer. Cream until well combined. Scrape down the sides of the bowl when needed.

Step 3: Sift in half of the flour mixture and mix just until combined. Then add the milk and give the batter a quick mix before adding the last part of the flour mixture. Give the batter a final mix until it is smooth.

Step 4: Fill the cupcake paper cases 3/4 full with the lemon vanilla batter and bake the cupcakes in the middel of the oven for about 20-25 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.

Step 5: Transfer the cupcakes from the pan to a cooling rack and let them cool comepletely before frosting.

They are best freshly baked but can be stored in a airthight container for two days.