‘Be My Vanilla Valentine’ Cupcakes

I find it hard to comprehend, but there are people out there that don’t like chocolate. I absolutely love the stuff, but sometimes I just want something different. Something vanilla. You might think that “vanilla” means plain and boring. Au contraire! Not this cupcake.

Incredibly moist and buttery, this simple recipe includes a touch of lemon zest that adds a bit of freshness to the cake. I topped it with a sweet cream cheese frosting with, you guessed it; more vanilla. It’s a cupcake marriage made in heaven.

If you are one “those” people, who don’t care for chocolate, this cupcake is for you. And if your a choco-holic, take a walk on the wild side, and try a little vanilla. You’ll be glad you did.

Vanilla Cupcakes
(adapted from Land O’ Lakes)
Makes 1 dozen cupcakes

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter softened (1 stick)
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine flour, salt and baking powder. Set aside
In another mixing bowl, beat sugar and butter until well combined. Add egg, vanilla and lemon zest and mix in.
Add in flour mixture and milk. Mix just until combined.

Using a ice cream scoop, fill cupcake liners, about 2/3 cup full and bake for 20 minutes. Cool in pan for about 5 minutes then move to a wire rack. Do not frost until completely cooled.

Cream Cheese Frosting
4 cups sifted Confectioners sugar
1 8 ounce package cream cheese, softened
2 teaspoons good vanilla extract

Using a mixer, beat cream cheese until fluffy. Gradually add in sugar until combined. Add vanilla and beat to combine. Frost cupcakes as desired. Store in an airtight container in the refrigerator, but serve at room temperature.