• 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)

Method

• Step 1

  Preheat the oven to 350˚ F and prepare a muffin tin with liners or baking spray.

• Step 2

  Cream together the butter, sugar and lemon zest until creamy. Add the eggs one at a time, then beat in vanilla.

• Step 3

  Whisk together the flour, baking powder and salt, then add to butter mixture.

• Step 4

  Divide batter among muffin tin, then bake for about 15 minutes. Then let cool.

• Step 5

  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).