Vanilla Cupcakes


Butter (unsalted) -1/2 cup / 113 gms

Sugar (granulated white sugar) - 2/3 cup /130 gms

Egg - 3

Vanilla essence - 1 tsp

Zest of 1 lemon (outer yellow skin alone)

All purpose flour /maida - 1 1/2 cup/195 gms

Baking powder - 1 1/2 tsp

Salt - 1/4 tsp

Milk - 1/4 cup /60 ml (room temperature)

Frosting recipe

Icing sugar - 2 cup /230 grams

Unsalted butter - 1/2 cup /113 grams

Vanilla essence - 1 tsp

Milk - 1-2 tbsp

Food colors as desired


1.Sieve all purpose flour + baking powder + salt together 3 times. Add lemon zest to it and keep it aside.Preheat the oven at 180 degree C for 15 minutes.Line muffin cups with  paper liners.

2.In a bowl, beat together butter and sugar until light and fluffy with an electric or a hand mixer.Then add eggs, one at a time and beat well. Add vanilla essence and mix well.Now gently fold in flour mixture and milk alternatively in 3 additions beginning and ending with flour.

3.Fill muffin cup with the prepared batter only up to 3/4 th.Bake in a preheated oven at 180 degree C for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.

4.Once baked remove from the oven and leave it to cool.Frost only after the cake has cooled down completely.5.Cream butter until smooth with an electric or a hand mixer.Add vanilla essence and sugar and beat until light and fluffy.Add milk and beat again. You can reduce or increase the quantity of milk according to the consistency required.

5.Divide the frosting and add colors of your choice and pipe frosting on top of the cupcake as you like.If you want a flat top, you can cut off the dome of the cupcake with a sharp knife.