Lemon Cupcakes

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Kitchen Wench
Nutrition per serving    (USDA % daily values)
CAL
1115
FAT
145%
CHOL
79%
SOD
35%

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Ingredients for 10 servings

180 g butter, softened

400 g caster sugar

2 x large eggs

1 tsp pure vanilla extract

1 x zest of a lemon

1/2 x juice of half lemon

1/2 tsp salt

2 1/2 tsp Baking Powder

450 g all-purpose flour

1 1/4 cups whole milk

115 g unsalted butter, softened

Lemon Buttercream Frosting

225 g unsalted butter, softened

8 cups icing sugar

1/3 cup milk

1/2 tsp pure vanilla extract

1 x zest of one lemon

1/2 x juice of lemon

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