Rainbow buttermilk lemon cupcakes with rainbow cream cheese frosting
Cupcakes and muffins
315 grams (2½ cups) cake flour 1½ teaspoons baking powder 2 teaspoon baking soda 115 grams (1 stick; ½ cup) unsalted butter, softened at room temperature 175 grams (¾ cup) – 225 grams (1 cup) caster sugar (amount depends on how much sweetness you like) 2 large eggs, at room temperature Grated zest of 1 lemon 250 ml (1 cup) buttermilk, at room temperature Food colouring No cake flour at home? No worries! Simply substitute the cake flour with 250 grams (2 cups) all-purpose flour and 65 grams (½ cup) corn flour. If you have no buttermilk at home, make some yourself! Measure 1 tablespoon lemon juice or vinegar in a measuring jug and add in enough fresh milk so that it reaches the 1-cup mug. Give it a stir and let stand for 10 minutes. Stir before using
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