Lemon Cream Cupcakes

Recipe from Anna magazine.

I've been on a cupcake craze lately. There is just something so fun about eating a miniature cake!

What you'll need

Cupcakes:

1/2 cup Butter, softened

1 cup Sugar

2 tbsp Lemon zest

1 tbsp Vanilla

3 Eggs

1 1/2 cups All-purpose flour

1/4 tsp Baking soda

1/2 tsp Baking powder

1/4 tsp Salt

1/2 cup Buttermilk

Icing:

3/4 cup Butter

8 oz. Cream cheese

2 tbsp Lemon juice

3 tbsp Lemon zest

2 tbsp Vanilla

4 cups Icing sugar

How to

1.  Preheat oven to 325°F. In the bowl of an electric mixer, cream butter and sugar, then add lemon and vanilla until light and fluffy. Add eggs one at a time and beat well.

2.  In another bowl, sift together all dry ingredients and add dry mixture and buttermilk alternately to butter mixture a little at a time and mix until incorporated. 

3.  Spoon mixture into muffin tins lined with cupcake papers 3/4 full. Bake for 15-20 minutes. Makes 12.

4.  To make icing, with the electric mixer, cream butter, cream cheese, lemon juice, zest and vanilla and mix until smooth. Sift in icing sugar, one cup at a time and beat until light and fluffy. Spread generously on cooled cupcakes with spatula.