Bright lemon cupcakes perfect for topping with Easter Eggs.
Heat oven to 350F
In a medium bowl whisk together the dry ingredients – flour, lemon zest, baking powder and salt. Set aside.
In a stand mixer beat butter and sugar together until smooth. Then add eggs, vanilla and lemon juice.
Add the dry mixture in batches and mix until combined.
Fill muffin cups until 2/3 full and bake until an inserted toothpick comes out clean approximately 15-20 minutes.
Top with your favourite buttercream frosting.