Prep:

• Preheat the oven to 350ºF, convection.
• Prepare your baking pan by either lightly greasing or adding in cupcake liners.
• Prepare your work space by measuring out all the ingredients.

Cupcakes:

• In a medium sized bowl, whisk together the flour, cornstarch, baking powder and salt. Place to the side. 
• In a large bowl, combine the melted butter, superfine sugar. The mixture will look almost like apple sauce when fully combined. 
• Add in the whole milk and eggs, whisk to combine.
• Add in your orange zest and combine.
• Then the orange juice and vanilla – stir to combine.
• Gradually add in your dry ingredient mixture and combine well using a rubber spatula. 
• Scoop the batter into the cupcake pans, filling about ⅔ of the way.
• Bake for 20 minutes or until you can stick a toothpick in the center and they come out clean.
• Allow the cupcakes to cool for a few minutes in tins before moving to a drying rack to cool completely.
• While the cupcakes cool, prepare your lemon buttercream frosting.

Frosting:

• Cream the butter until it is light and fluffy – usually takes 3 minutes.
• Gradually add in the powdered sugar, beating between additions.
• Then, slowly add in the lemon zest, lemon juice and vanilla extract.
• Finally, add in the milk and beat for another 3 minutes. 
• Spread onto each cupcake or use a piping bag to decorate the cupcakes. 
• Dig in and enjoy!