Homemade Lemon Cupcakes

A moist, lemon cupcake that will knock your socks off!

Ingredients

• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 whole eggs, room temperature
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour milk
• 1 whole lemon, juiced
• 1/2 whole lemon, zest
• 1/4 cup hot water
• 2 Tablespoon all-purpose flour, heaping
• 1 cup all-purpose flour

Instructions

*Note quantity sizes and baking times differ based on what size cupcake you decide to make. Details below.

Makes 24

Preheat oven to 350 degrees.

Line cupcake tins with paper cupcake wrappers. I made 2 dozen mini’s and 9 regular size cupcakes.

Add butter, sugar, and eggs to a large mixing bowl. Mix until creamy. Add remaining ingredients and mix thoroughly and until batter appears fluffy.

Spoon batter to each paper liner; filling each cup about 2/3 full.

Bake mini’s for approximately 10 minutes, and regular sized cupcakes for approximately 16 minutes.

Allow cupcakes to cool completely before removing them from tins. Once cupcakes are completely cool; frost with your favorite icing. I made a vanilla buttercream icing and used a clear vanilla extract to obtain a pure white icing.