· You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature. · Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using).
Recipe information
Total Time
1 hr 20 min
Yield
Makes 16 cupcakes
Ingredients
For cupcakes:
For frosting:
Preparation
Make cupcakes:
Step 1
Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
Step 2
Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
Step 3
Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.
Make frosting:
Step 4
Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.
Step 5
Frost cupcakes and garnish.
