Lemon Cupcakes with Lemon Buttercream Frosting

These easy lemon cupcakes are sure to bring a smile to the faces of anyone who eats them. The lemon zest in the cake adds a true lemon flavor, while a touch of honey lends a nice flowery scent. And the frosting, like lemonade, is sweet and tart.

Lemon Cupcakes

Tip: If not at hand, substitute all-purpose flour for the cake flour. But remember all-purpose flour has a higher gluten content than cake flour, so if you can, use cake flour for a more delicate cupcake.

1-1/4 cups cake flour, not self-rising
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 tablespoons honey
zest of 1 lemon
1/4 cup sour cream

Preheat oven to 350 degrees F. Line a cupcake tin with cupcake papers.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, at medium speed, cream the butter until fluffy. Add the sugar and continue to beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low; add the eggs, vanilla, honey, and zest. Mix until incorporated. Alternately add the dry ingredients, then the sour cream, and finish with the dry ingredients.

Divide the batter evenly in the cupcake tin using a releasable ice cream scoop. Fill each liner about 3/4 full. Bake until cupcakes are set, about 20 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Yield: 12 cupcakes.

Lemon Buttercream Frosting

1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 cups confectioners sugar
juice of 1 lemon

In the bowl of a standing mixer fitted with the paddle attachment, at medium speed, cream the butter until fluffy. Add the confectioners sugar one cup at a time, alternating the sugar and the lemon juice; finish with the sugar. Mix until desired consistency is achieved. Add more sugar to stiffen frosting if too creamy. Yield: enough frosting for 12 cupcakes.