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Lemon Buttermilk Cupcakes with Double Citrus Glaze

Makes 12 cupcakes
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Ingredients Method

Ingredients
  

  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon zest
  • Juice of 1 lemon
  • ½ cup buttermilk divided, at room temperature
  • Double Citrus Glaze recipe follows
  • Garnish: orange zest lemon zest, lime zest, and lime peel

Method
 

  1. Preheat oven to 350°. Line a 12-cup baking pan with cupcake liners.
  2. In a small bowl, combine flour, baking soda, and salt.
  3. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg, and mix until combined. Add vanilla, lemon zest, and lemon juice, and mix until combined. Working in batches, add one-third of flour mixture. Beat until combined, scraping down sides of bowl. Add ¼ cup buttermilk; mix completely, scraping bowl. Add second batch of one-third of flour mixture. Scrape a third time, and add remaining ¼ cup buttermilk. Finish with flour mixture, scraping down sides of bowl, if necessary, until fully combined.
  4. Pour batter into baking cups, filling each about ²/з full. Bake for 18 minutes or until a wooden pick inserted into centers of cupcakes comes out clean. Let cool completely.
  5. Top with Double Citrus Glaze. Garnish with citrus zests and lime peel, if desired. Allow about 30 minutes for glaze to harden.