There's nothing like the tart, sweet lemon taste to brighten your day. They're also perfect for any occasion, from a birthday party to a relaxing afternoon tea.
- Cream the softened butter and sugar. Start at low and increase to medium speed. - In a separate bowl, whisk the eggs and lemon zest.
- Add the sifted flour mixture alternately with the buttermilk. Mix on low speed until just incorporated. - Use a cookie scoop or an ice cream scoop and fill the cupcake liners to about ¾ full.
- Bake until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. About 20 minutes.
– Cool the cupcakes in the pan for a few minutes, brush the top of each cupcake with the lemon glaze, then remove and place on a wire rack to cool completely.