Instructions

1. Preheat your oven to 350º and line a 12 well muffin tin with paper liners (or a mini muffin pan with 24 mini liners).
2. In the bowl of your stand mixer beat the butter and sugar until light and fluffy, 2-3 minutes.
3. Add the egg, vanilla and lemon oil, beat until smooth.
4. In a mixing bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
5. Mixing at low speed alternate the wet ingredients with the dry; until the batter just comes together. Fold in the lemon zest and fill each paper liner 2/3 full.
6. Bake for 18-20 minutes until lightly golden on top, 12-14 minutes for mini cupcakes.
7. Cool completely, frost, top with lemon slices and serve.