Preheat your oven to 350° F. While it heats up, line 12 muffin tins with paper liners. This makes for easy cleanup and gives your cupcakes a lovely presentation.
In a large bowl, whip butter and sugar together until light and fluffy. This usually takes about three to five minutes, and you’ll want to see a pale color develop. The fluffiness is key to a light cupcake!
Stir in the eggs, vanilla extract, and lemon zest. Remember to scrape the sides of the bowl to ensure everything is combined well. You want this mixture to be smooth and homogeneous.
Gradually add the dry ingredients to the wet mixture. Start with the flour, baking powder, and salt, and mix slowly. You don’t want to overmix at this stage; just until everything is combined.
Stream in the milk while mixing, allowing it to fully incorporate. The batter should be slightly thick but pourable. If it’s too thick, you can add a little more milk.
Use a scoop or a spoon to portion the batter evenly into the lined muffin tins. Fill each cup about two-thirds full to allow for rising.
Reduce the oven temperature to 325° F and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; you don’t want to overbake!
Once baked, remove from the oven and allow them to cool completely in the tins before transferring them to a wire rack.
For the frosting, whip the heavy cream in a clean bowl until stiff peaks form. Set it aside gently.
In the same bowl, beat together the butter, vanilla extract, lemon zest, and powdered sugar for about a minute. You want to break up the butter in the sugar, creating a smooth texture.
With the mixer running, add the milk slowly until the frosting starts coming together. Scrape down the sides of the bowl and mix on high for about two minutes, until it's fluffy.
Carefully fold in the whipped cream until fully incorporated. This step gives your frosting a light and airy texture.
Once the cupcakes are cooled, frost them generously using a piping bag or a knife. They’re ready to serve!
If you have leftovers, store them in the refrigerator in an airtight container. But I doubt you’ll have any!
