Ingredients

• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 2 cups sugar
• 4 eggs, at room temp
• 3 Tbsp lemon zest (from 3 lemons)
• 2 Tbsp fresh lemon juice (from 1-1.5 lemons)
• 1 tsp vanilla
• 1 cup buttermilk
• Strawberry Buttercream

Directions

1. eheat oven to 325. Prepare muffin tins with paper liners or baking spray.

2. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.

3. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.

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