Ingredients (Cupcakes):
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 8 Tbls butter (softened)
- 1 cup sugar
- 3 large eggs
- 1 1/2 tsps pure vanilla extract
- 3/4 cups almond milk
Directions (Cupcakes):
- Preheat the oven to 350 degrees F.
- Line cupcake pan with paper liners.
- In a medium bowl, mix together flour and baking soda. Set aside.
- In another bowl mix together butter and sugar until smooth.
- Add eggs one at a time. Beat in vanilla.
- Add flour mixture and milk. Alternate each and add slowly.
- Fill liners evenly with mixture until they are all about 3/4 full.
- Bake for 20 minutes rotating half-way through.
- Let cool thoroughly before frosting.
Ingredients (Frosting):
- 3/4 cup butter (softened)
- 1 tsp grated lemon peel
- 1 1/2 Tbls lemon juice
- 1 1/2 cups powdered sugar
- 1/2 Tbls almond milk
- 1/2 Tbls vanilla
Directions (Frosting):
- Beat butter, lemon peel, and lemon juice until smooth and creamy.
- Add in milk and vanilla.
- Gradually beat in powdered sugar until light and fluffy.
- Frost your cooled cupcakes
These cupcakes were so good! They took almost no time at all and were super easy to make.
Linking Up To:
Time Travel Thursday
What We Eat Wednesday
Linking Up To:
Time Travel Thursday
What We Eat Wednesday