Super Moist Vanilla Cupcakes (with Lemon Buttercream Frosting)

This has quite the long title, oops. I wanted to showcase not only the super moist vanilla cupcake, but also the incredibly sweet & tangy lemon buttercream frosting. Of course, you can use any kind of frosting you want (that's the best part about a simple, vanilla cake.)

I chose to top with blueberries and raspberries in honor of National Military Appreciation Month and Military Spouse Appreciation Day today (May 8). Typically these would be my red, white, and blue 4th of July cupcakes but they're completely fitting today, full of pride and love.

To take a quick detor, I want to show my utmost gratitude to our military and their families. Being a military spouse myself, I personally know the sacrifices that are made by both the service member and their families. No matter the branch of service, we are all a big proud family. Thank you all for your commitment and thank all of my viewers for the time to share what I love doing with you.

1

Okay, time for the recipe!

Ingredients:

Vanilla cupcake

• 1 1/3 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 cup unsalted butter, melted

• 1 cup white sugar

• 1/4 cup sour cream (or greek yogurt)

• 1 large egg

• 1 tbsp vanilla extract

• 3/4 cup milk

Lemon Buttercream Frosting

• 2 cups powdered sugar

• 1 cup butter, softened

• lemon juice of 1 lemon

• zest of 1 lemon

Directions:

1. Preheat oven to 350F

2. In a large mixing bowl, whisk together the flour and baking powder. Set aside.

3. In another large mixing bowl, mix together melted butter and sugar until combined.

4. Add egg, sour cream and vanilla extract and mix together. Mix in the milk until smooth.

5. Transfer the dry flour mixture into the wet mixture until smoothly combined.

6. Either line your pan with cupcake liners or spay with nonstick spray (PAM). Pour batter into cupcake/muffin pan.

7. Bake for 25-30 minutes, until inserted toothpick to the center comes out clean. (I had to bake for the full 30 minutes, it just depends on your oven)

8. Allow cupcakes to cool down for 30 minutes....jump down to frosting directions.

*At this point you will either make the frosting or frost with whatever frosting you are using, once the cupcakes have cooled off completely.*

Frosting Directions:

1. Using a handheld or standing mixer, cream the softened butter using a whisk or paddle attachment on medium-high until light and fluffy (about 5 minutes).

2. Add powdered sugar, lemon zest, and lemon juice. Mix on low until it starts to combine better. Once it's starting to combine, turn up speed and continue mixing on medium-high until light & fluffy (about 5 minutes).

3. Frost those delicious cupcakes and enjoy!

Tips: If the frosting is too thin for your liking, slowly work a little more powdered sugar into mixture until desired consistency. To the opposite, if it is too thick, add a wee bit of milk. This part is really up to your liking, or depending on how much juice comes out of that lemon. I had a super juicy lemon and had to add extra powdered sugar this time.