Lemon Cupcakes

Yummy lemon cupcakes with a fresh lemon butter cream to top!  I frosted these 2 ways with the help of my friend, Kim.  Enjoy!

Makes 24+ a few cupcakes
Cupcake Batter:  

• 3 Cups flour, sifted
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Cup (2 sticks) butter, softened
• 2 Cups sugar
• 4 eggs
• 3/4 Cup milk
• 1/2 Cup sour cream
• Zest of 2 lemons 
• 1/4 Cup lemon juice

Preheat oven to 325 degrees F and line 24 muffin cups with paper liners. In a large mixing bowl, cream together butter and sugar for 3 minutes or until very light and fluffy. Add eggs, one at a time, beating very well after each addition. In a separate bowl, whisk together flour, baking soda, and salt. Mix together milk and sour cream in another bowl. Gradually add dry ingredients to the creamed mixture, alternating with the milk/sour cream. Mix until well incorporated. Add lemon zest and lemon juice, mixing just until combined. Scoop batter into muffin cups to about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  If you put 2 pans in the oven at once, side by side, be sure to turn them around 1/2 way through cooking time.



Lemon Butter Cream Frosting:

• 2 sticks unsalted butter, at room temperature
• 3 cups powdered sugar
• 3-4 tablespoons heavy cream
• Juice of 1 lemon
• Zest of 1 lemon
• Few drops of yellow food coloring (if desired)
• Sprinkles, fresh berries, etc. for decorating

Beat butter in mixer until light and fluffy, 2-3 minutes.  Add sugar, one cup at a time, beating well after each addition.  Pour in heavy cream 1 tablespoon at a time until butter and sugar come together.  Beat on high speed until fluffy, another 3 or so minutes.  Add zest and juice of 1 lemon and beat on high for another minute.  Pipe onto cupcakes using a piping bag or spread on with a butter knife.  Decorate as you like!

Cupcake batter adapted from  a www.xplicitsweetness.blogspot.com recipe