Lemon Cupcakes
from New York Times Cooking
- 1.500 Cup All-purpose flour (Wiki) Explore
- 1.500 Teaspoon Baking powder (Wiki) Explore
- 0.500 Cup Unsalted butter (Wiki) Explore
- 0.500 Teaspoon Kosher salt (Wiki) Explore
- 0.250 Cup Whole milk (Wiki) Explore
- 1.000 Cup Granulated sugar (Wiki) Explore
- 2.000 Cup Confectioners’ sugar (Wiki) Explore
- 2.000 Eggs (Wiki) Explore
- 2.000 Tablespoon Lemon zest (Wiki) Explore
- 2.000 Teaspoon Pure vanilla extract (Wiki) Explore
- 3.000 Lemon (Wiki) Explore
- 8.000 Ounce Cream cheese (Wiki) Explore