Lemon Cupcakes

Ingredients:

2         cups all-purpose flour
1 1/2   cups granulated sugar
2         tsp baking powder
1         tsp salt
3/4      cup butter, softened
3/4      cup milk
1 1/2   tsp vanilla extract
1         tbsp grated fresh lemon peel
3         large eggs
1/2      cup sour cream 

Directions:

Preheat oven to 350*.  Line twenty-four 2 1/2 inch muffin-pan with fluted paper liners.

In a large bowl, with mixer at low speed (with whisk attachment; so cupcakes rise properly).  Mix flour, sugar, baking powder and salt until combined.  Add butter, milk, vanilla, lemon peel, eggs, and sour cream and beat just until blended.  Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping the bowl. 

Scoop batter into muffin-pan using a medium sized ice cream scooper (about a scant 1/4 of a cup).  Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted in the center comes out clean.  Immediately remove cupcakes from pans onto cooling rack.  Cool completely. 

FROSTING

1      package (32oz) confectioners sugar
1      cup butter, softened
3      tsp vanilla extract
4      tbsp milk
4      tbsp lemon juice

Directions:

In a large bowl, combine all ingredients, at medium speed.  When all ingredients are incorporated increase speed to high and beat until fluffy. 

Pour frosting into a large zip bag and snip one corner, about 1/2 inch from corner.  Carefully pipe a dollop of frosting on cupcake. 

source: Good Housekeeping Perfect Desserts Recipe Cards 
notes:  these cupcakes are deliciously refreshing!!!! The frosting is tart and creamy.  These cupcakes do not last one day in our house.