Vanilla Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric stand mixer, fitted with the paddle attachment (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. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl whisk together the lemon zest (if using) with the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk (in two additions), beginning and ending with the flour.

Evenly fill the muffin cups with the batter and bake for about 16 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely.

Confectioners Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides and bottom of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

Once the cupcakes have completely cooled, frost with icing. If you want to pipe the frosting, I like to use a large Wilton 1M or Ateco 846 star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Makes about 12 cupcakes

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