I whipped up three different batches of new cupcakes for my Zimi's Birthday, and of all the cupcakes my kids decided this Lemon cupcake was the BEST one. It is absolutely delicious! Not to mention the Lemon Buttercream Frosting-- your in for a real treat!!
3 1/2 cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
16 oz sour cream
2 teaspoons fresh lemon zest
Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.
In an electric mixer fitted with paddle attachment beat butter and sugar until pale and fluffy. Scrape down sides of bowl. Beat in eggs one at a time, until incorporated. Scape down sides of bowl, and stir in vanilla. Add flour mixture and sour cream alternately; flour in three batches and sour cream in two batches, starting and ending with flour. Mix on slow speed, just until combine. Stir in lemon zest.
Spoon batter into prepared muffin tins, filling each 3/4 full. Bake in preheated oven for about 18-20 minutes. Cool completely then remove from muffin tin.
Lemon Buttercream Frosting
3 Tablespoons butter, room temperature
2 1/4 cup confectioners sugar, divided
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
2 teaspoons milk (only if necessary)
1 teaspoon lemon zest
In an electric mixer fitted with the whisk attachment, beat together butter and 1 cup confectioners sugar, mix well. gradually beat in lemon juice and vanilla. Slowly beat in additional 1 and 1/4 cups of confectioners sugar. If necessary, beat in milk to make spreading consistency. Stir in lemon zest.