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- 1 stick (1/2 cup) unsalted butter, softened
- 1/ 2 cup sugar
- 1 lemon, juice and zest divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 1/ 2 cup powdered sugar
- edible cornflowers, for garnish (optional)
Preheat the oven to 350˚ F and prepare a muffin tin with liners or baking spray.
Cream together the butter, sugar and lemon zest until creamy. Add the eggs one at a time, then beat in vanilla.
Whisk together the flour, baking powder and salt, then add to butter mixture.
Divide batter among muffin tin, then bake for about 15 minutes. Then let cool.
Add the powdered sugar to a small bowl, then stir in the lemon juice until you have a nice glaze consistency. Top cupcake with glaze then sprinkle with cornflowers (if using).