• Cooking Time: 25
  • Servings: 12
  • Preparation Time:


  • 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.


Categories: Cupcakes  Dessert 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!