vanilla rainbow cupcakes

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
food coloring

Preheat oven to 350°F and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Divide mixture evenly into bowls, into however many colors you want. Color the mixture with the food coloring.

Evenly fill the muffin cups with the color batters and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Buttercream Icing

2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint if desired and garnish with multi-color sprinkles.