Lemon Cream Cupcakes

When our brand new, nine year old son requested lemon cupcakes for his birthday party, I was super excited.  I love lemony sweets and was excited for an excuse to make some.  I immediately started looking for the perfect recipe and after weeding through several different options, I settled on this one.  And let me tell you folks, it's a keeper!  The cupcake is moist and fluffy but not too fluffy.  It's got just the right amount of substance.  And the lemon buttercream frosting tops it all off with a beautiful burst of lemon.  I'll be the first to admit that when they were finished, the platter of cupcakes looked more like it was heading to a book club garden party than a nine year old boy's birthday party.  Sorry buddy.  I don't think anyone seemed to notice though.  The party guests inhaled them and had fun testing their manliness with lemon dares.  We had one boy eating the lemon slices, peeling and all.  I wouldn't recommend that.  I would, however, recommend making and eating these cupcakes as soon as possible.  They are amazing!

For the cupcakes

1 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup milk
2 large egg whites
1/2 cup butter, melted
1 cup sugar
1 TBS fresh lemon juice
zest of one lemon (about 2 teaspoons)

Preheat oven to 350 degrees. Line a muffin tin with 18 paper liners; set aside.  In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.  In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.  In a large bowl, beat melted butter and sugar on medium speed until well combined. Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter mixture, beating until just combined. Add in sour cream/milk/egg mixture and beat on low until just combined. Over-mixing will result in a dryer/denser cake.  Divide the cupcake batter evenly into the 18 cupcake liners.  Bake at 350 for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

For the Lemon Buttercream Frosting

2 sticks butter (very soft)
4 cups powder sugar
4 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons heavy cream
additional lemon zest and lemon wedges to garnish

Beat butter until light and fluffy. Slowly, add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest, and cream.  Beat until combined. Add additional confectioners sugar as needed, stopping when you've reached your desired consistency. Place frosting in piping bag, or simply slather onto cooled cupcakes.  Garnish with lemon zest and lemon wedge.

Source:  Baker By Nature