These really work.
In our household they are a keeper.
Very moist.
Lemon Cupcakes
FOR THE CUPCAKES
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons finely grated lemon zest
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 – 1 lb. package (about 2 cups) sour cream
FOR THE FROSTING
6 tablespoons unsalted butter, softened
6 cups confectioners’ sugar
1/4 cup lemon juice
1/2 teaspoon vanilla
1/2 teaspoon finely grated lemon zest
2 tablespoons milk
To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin
pan with cupcake liners.
In a medium bowl, combine the flour, baking soda, baking powder, and
salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and
sugar together until light and fluffy. Add the eggs one at a time,
scraping the bowl between additions. Stir in the zest and vanilla until
thoroughly combined. Add one-third of the flour mixture and mix until
just combined. Stir in half of the sour cream until just mixed in.
Repeat this process with the remaining flour and sour cream until all
of the ingredients are combined. Scrape the bowl, then stir the batter
for another 20 to 30 seconds to make sure everything is mixed in.
Fill the prepared muffin pans with 2 tablespoons of batter in each cup.
Bake for 20 to 25 minutes, or until the tops are just turning golden
brown. Transfer to a wire cooling rack and allow to cool completely
before frosting.
To make the frosting: Cream the butter together with about one-third of
the sugar and the milk. Once combined, stir in the zest. Add another
third of the sugar to the mixture, along with the vanilla and half of
the lemon juice. Stir well to combine. Finally, add the remaining sugar
and lemon juice. Stir the mixture well until light and fluffy. Add
color, if desired, and decorate.
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