PROCEDURE

To prepare the cupcakes, start by bringing the butter and eggs to room temperature. Then pour the softened butter into a bowl, add the sugar and vanilla essence (alternatively you can use lemon zest).
Whisk at medium-high speed and let the mixture rise slightly.
After a few minutes, add the eggs a little at a time. Keep whipping with your electric mixer while you add. As soon as these are incorporated, turn off the mixer and place a sifter on your bowl. This way you can sift and add the flour and baking powder. Mix well with a spatula and the dough is ready.

Arrange 12 paper cups in a muffin pan and fill them. A spoonful of 40 g of dough is sufficient for each cup.
Before baking, beat the pan several times on your work surface to carefully level the surface of your mixture. This will result in airy and even cupcakes. Bake in a preheated oven at 180 degrees for about 25 minutes. Once baked, let them cool at room temperature before decorating them.

Decorate with a classic American frosting: prepare it in a bowl by whisking together (at medium speed) the room temperature butter, half of the powdered sugar, the room temperature milk, and the vanilla essence.
Whisk until the ingredients are blended. Then gradually add the icing sugar, one tablespoon at a time. At the end you will have obtained a cream with a smooth and creamy consistency. Transfer it to a pastry bag with a star nozzle and decorate the cupcakes. Your decorated cupcakes are ready for you to enjoy.