Preheat oven 180° C (350° F). Place 10 large cupcake papers (muffin size) in 10 muffin holes in a muffin tray.
With electric beaters or using your stand mixer, cream butter with lemon zest and vanilla, until pale and creamy, this will take a few minutes. Add sugar and continue to beat until mixed through thoroughly.
Add eggs one at a time, continuing to beat after each addition until incorporated.
Mix through sifted flour and milk until completely combined.
Evenly distribute batter between the cupcake papers and bake in the oven for 25-30 minutes until golden and cooked through.
Once you remove the cupcakes from the oven, remove them from the cupcake papers immediately, don’t allow them to cool in the papers or the papers may stick to the cupcakes.
Leave to cool thoroughly on a cake rack before icing.
Once the cupcakes have cooled ice them. Sift icing sugar into a medium size bowl. Gradually add lemon juice a little at a time. Mix as you go until you reach the required consistency for the icing. You want it to be rather thick, but still runny enough to dribble down the sides of the cupcakes.
Turn cupcakes upside down and ice from the bases so the icing drizzles down the sides. Sprinkle the sprinkles over the icing and leave them to dry. Once the icing has dried turn the cupcakes up the right way to serve.
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