Скачать или смотреть Soft and Fluffy Eggless Vanilla Cupcakes with Fresh Lemon Buttercream | Easy Recipe

Soft and Fluffy Eggless Vanilla Cupcakes with Fresh Lemon Buttercream | Easy Recipe
Ingredients:
For the Vanilla Cupcakes:
• 2 cups (280 g) all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (240 ml) whole milk (or any plant-based milk)
• 1 tablespoon (14 ml) apple cider vinegar
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract

For the Fresh Lemon Buttercream:
• 1 cup (230 g) unsalted butter, softened
• 14 oz (400 g) confectioners’ sugar (powdered sugar)
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• 1–1½ tablespoons (15–22 ml) heavy cream, milk, or lemon juice
• Zest of half a lemon

Recipe:
For the Cupcakes:
1. Preheat your oven to 350ºF (180ºC). Line a cupcake pan with liners.
2. Sift the flour, baking powder, and salt together into a large bowl.
3. In a small bowl or measuring cup, combine the milk and apple cider vinegar. Set aside for a few minutes.
4. Using a hand or stand mixer, beat the butter until creamy and pale (about 3–4 minutes on medium-high speed).
5. Add the sugar and beat on high speed for another 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
6. Add the vanilla extract and beat to combine, about 1 minute more.
7. Turn the mixer to low. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined (about 30 seconds). Do not overmix.
8. Divide the batter evenly among cupcake liners, filling each about three-quarters full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Fresh Lemon Buttercream:
1. In a large bowl, beat the butter on medium speed until smooth, pale, and creamy (about 5 minutes).
2. Add half of the confectioners’ sugar. Mix on low speed until incorporated.
3. Add the remaining confectioners’ sugar, vanilla extract, salt, and lemon zest. Beat until incorporated.
4. Increase the mixer speed to medium-high and beat for another 4–5 minutes until the buttercream is fluffy and spreadable.
(If desired, add a small squeeze of lemon juice for a little extra freshness.)
5. Adjust consistency if needed:
• If too thick, add a little cream, milk, or water (one tablespoon).
• If too thin, add a bit more confectioners’ sugar.
6. Your fresh lemon buttercream is ready to frost the cooled cupcakes!

Notes:
• For best flavour, use high-quality vanilla extract and fresh lemon zest.
• These cupcakes stay moist for 2–3 days at room temperature in an airtight container.