Lemon Cupcakes

Ingredients:

For the Cake:

• 1 cup sugar
• zest of two lemons (about 2 tablespoons)
• 1 2/3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter flavored Crisco*
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/3 cup lemon juice

For the Buttercream:

• 1 cup butter flavored crisco
• 4 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/3 cup lemon juice
• 1 teaspoon pure vanilla extract
• zest of two lemons (about 2 tablespoons)

Directions:

For the Cake:

1. Preheat the oven to 375 F. Line two cupcake pans with about 18 liners. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Add the sugar to a small bowl or the bowl of your food processor. Add the lemon zest to the sugar and pulse until the sugar is a pale yellow color. If you don't have a food processor, massage the lemon zest into the sugar with your fingers until you get the same results.
4. Add the crisco and the sugar mixture into a medium mixing bowl. Beat with an electric mixture until light and fluffy, about 3 minutes.
5. Beat in eggs, one at a time, making sure they are fully incorporated after each addition. Scrape the bowl as needed.
6. Beat in the vanilla, sour cream and milk until fully incorporated.
7. Beat in the lemon juice.
8. Add the dry mixture into the wet, a little at a time until the dry mixture is gone. Mix until just incorporated, making sure not to over-mix.
9. Add the batter to your prepared cupcake liners, filling 3/4 the way full. Bake for 5 minutes at 375 F, then reduce the oven temperature to 350 F and continue baking for an additional 10-12 minutes until a toothpick inserted comes out mostly clean.
10. Allow cupcakes to cool completely before frosting.

For the Buttercream:

1. In a large mixing bowl, cream together the crisco salt and zest for about 3 minutes with an electric mixer.
2. Add in the powdered sugar in small batches, mixing well after each addition.
3. Beat in the vanilla.
4. Beat in the lemon juice starting with only 1/4 cup. If the frosting is still too thick, mix in the remaining juice a little at a time until you reach your desired consistency.
5. Using a piping bag with the tip cut off or fitted with the star attatchment, you may now frost your cooled cupcakes. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

*You may use unsalted room temperature butter in place of the Crisco, if desired at a 1:1 ratio. I prefer to use the Crisco because it gives the cupcakes and frosting a more distinct yellow color. However, you will have the same flavor either way.

*Only bake one pan of cupcakes at a time for best results.

Makes 16-18 Cupcakes