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1
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
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2
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
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3
Add the eggs, one at a time, beating well after each addition.
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4
Beat in the vanilla extract.
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5
In a separate bowl whisk together the lemon zest, flour, baking soda, and salt.
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6
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
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7
Scrape down the sides of the bowl as needed.
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8
Evenly fill the muffin cups with the batter and bake for about 1 hour and 30 minutes or just until set and a toothpick inserted into a cake comes out clean.
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9
(Always check a few minutes before the stated baking time.
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10
Do not over bake or the cupcakes will be dry.)
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11
Remove from oven and place on a wire rack to cool.
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12
Once the cupcakes have completely cooled, frost with icing.
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13
If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
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14
If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.
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15
Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
