These make a lot of cupcake! It made 24 regular size and 24 minis. I currently have a lot of cupcakes! I got this recipe from the book Crazy About Cupcakes by Kyrstina Castella.
1 cup unsalted butter, at room temperature
2 cups sugar
4 whole eggs, at room temperature
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1. Preheat oven to 325. Prepare cupcake pans.
2. In a large bowl cream together butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs one at a time, beating 1 minute after each addition.
In a separate bowl combine flour, baking soda, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. add the lemon zest and lemon juice. Mix batter for 30 seconds.
Fill the liners 3/4 full. Bake for 20 minutes or until a toothpick comes out clean. Cool cupcakes in pans for 5 minutes then move to cooling rack.
4 cups powdered sugar
1/2 cup unsalted butter, at room temperature
3 tablespoons lemon zest
1/2 cup lemon juice
yellow food coloring, optional
In a large bowl cream together the sugar and butter with an electric mixer on medium speed until smooth. Mix in the lemon zest, lemon juice, and food coloring until spreading consistency is achieved.
*I found that the cupcakes weren’t that lemony. They were good just not as lemon as I wanted. The icing was very tart, but I like that and am hoping it will bring out some of the lemon taste in the cupcakes.