Vanilla Cupcakes with Lemon Cream-Cheese Frosting

Been a while, y'all! Sorry! You'll love this one, though!

Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
]2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Lemon Cream-Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
4 cups confectioners' sugar

Beat cream cheese, butter, lemon juice, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

This is so fresh, like spring! You need to try this!