Lemon Cupcakes with Creamy Lemon Frosting

Method

1. Preheat the oven to 340°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, whisk together the flour and baking powder.
3. In a medium bowl, beat the butter and sugar with a hand mixer until light and fluffy.
4. Add the egg and beat on low speed until well combined.
5. Alternately add the flour mixture, milk, and 2 teaspoons of lemon zest, mixing on medium speed until just incorporated. Scrape down the bowl with a silicone spatula and fold gently from bottom to top.
6. Divide the batter evenly among the liners, filling each about three-quarters full.
7. Bake on the lower oven rack (using top and bottom heat) for 23–25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting: In a bowl, beat the butter, milk, and 2 teaspoons of lemon zest with a hand mixer on medium speed for 5 minutes, until light and fluffy.
9. Add the powdered sugar and a few drops of yellow food coloring, then beat on low speed until smooth and creamy.
10. Transfer the frosting to a piping bag fitted with a star tip. Pipe onto the cooled cupcakes and sprinkle with the remaining 2 tablespoons of lemon zest.