Lemony cupcakes with buttercream frosting

INGREDIENTS (makes 15-20 medium sized cupcakes)

FOR THE CUPCAKES

1 stick butter at room temperature

1 cup sugar

2 eggs at room temperature

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 cup milk

1 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp salt

1/2 tsp vanilla extract

FOR THE FROSTING

6 tbsp unsalted butter at room temperature

4 cups of powdered sugar

1/2 tsp lemon juice

1 tbsp of pink colored granulated sugar(1tbsp sugar mixed with a drop of pink color)

PROCEDURE

FOR THE CUPCAKES

1. Preheat oven at 180-190 degree Celsius and line the cupcake pan with paper liners.

2. Cream butter and sugar in a bowl until fluffy.

3. Add the eggs little by little and whisk until creamy.

4. Now add lemon juice,vanilla extract,lemon zest,milk and whisk until a uniform consistency is obtained.

5. In a separate bowl combine flour, baking powder and salt.

6. Incorporate the dry ingredients to the wet ingredients slowly and mix together until it forms a fairly thick batter.

7. Pour cupcake batter into paper liners until 1/2 full.

8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

9. Set them on a wire rack to cool completely before frosting.

FOR THE FROSTING

1. Beat butter in a bowl until fluffy using an electric mixer.

2. Incorporate all the other ingredients while beating at high speed until light and fluffy.

3. Refrigerate for about 20-30 minutes before frosting.

4. Load the frosting into a piping bag and get creative.

Frost your cupcakes and sprinkle granulated sugar.