Lemon Cupcakes Day 1

butter & sugar...
waiting for the lemon zest

I ZESTED my finger:
not in the recipe

lemon zest= DANGEROUS

LEMON BUTTERMILK CUCPAKES

INGREDIENTS:

For the cakes:

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature or (9oz of egg)

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

2 teaspoons pure vanilla extract

DIRECTIONS:

-Preheat the oven to 350 degrees F.

-In the bowl of an electric mixer fitted with a paddle attachment cream the butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.

-With the mixer on medium speed, add the eggs, 1 at a time adding the next after each egg is incorporated

-Add the lemon zest

-In a separate bowl sift together the flour, baking powder, baking soda, and salt

-In another bowl, combine ½ cup lemon juice, the buttermilk, and vanilla.

-Add the flour and buttermilk mixtures alternately to the mixing bowl, beginning and ending with the flour.

-Divide the batter evenly between 12-16 cupcake liners

-Place in the oven and bake for 20 minutes or until a toothpick poked into the center comes out clean