Lemon Cupcakes

Ingredients

Instructions

1. 1For the Cupcakes:
2. 2Preheat oven to 375F. Line the cupcake tin with papers.
3. 3Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.
4. 4Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
5. 5Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more.
6. 6Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.
7. 7For the Buttercream:
8. 8Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.
9. 9Scrape the bowl down and pour In the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.