Happy Fourth of July!

Yay for family, fireworks and living in a free country! This afternoon, my sister-in-law and I cooked up some fun Independence Day cupcakes. We used a basic vanilla batter and iced them with vanilla buttercream frosting. The batter had lemon zest in it which was absolutely perfect with the vanilla. Everyone agreed that they tasted as good as they looked!

Vanilla Cupcakes with Vanilla Buttercream Frosting
via Joy of Baking

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Buttercream Frosting:
2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk

1. Preheat oven to 180°C (350°F) and line 12 muffin cups with paper liners.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3. In a separate bowl whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
5. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.
6. To make the buttercream frosting, cream the butter with an electric mixer until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 4 minutes). Add a little more milk or sugar, if needed. At this stage you can tint the frosting if you want with food colouring.
7. Once the cupcakes have completely cooled, frost with icing using a piping bag. I used a ziplock bag with one corner snipped off. Decorate with stars, sprinkles, coloured sugar, etc.

Makes 12 cupcakes.

These cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days if necessary.