Black and White Cupcakes
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup buttermilk
Preheat oven to 325F.
Line 12-cup muffin tin with paper liners.
Whisk eggs, vanilla, and lemon peel in medium bowl to blend.
Mix cake flour, baking powder, and salt in another medium bowl.
Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture.
Beat in dry ingredients alternately with buttermilk in 2 additions each.
Divide batter among cups.
Bake until tester inserted into centers comes out clean, about 25 minutes.
Cool cupcakes in pan on rack 5 minutes.
Remove cupcakes from pan and cool completely.