Lemon Cupcakes Ingredients

• 1/2 C butter, room temp
• 1 C sugar
• Lemon zest about 1 T - don't use the white parts
• 2 large eggs + 1 egg yolk, room temp
• 1/4 C fresh lemon juice, rolling before slicing gets more juice
• 2 t vanilla extract
• 1 1/2 C flour 
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 C sour cream, room temp

Directions

1. Preheat your oven to 350F and line cupcake pan with 16 paper liners.
2. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
3. In a large bowl rub the zest into the sugar using your fingers which will release even more lemon flavor.  
4. Add the butter and mix on high speed for 3-4 minutes, or until light and fluffy with a hand mixer.
5. Mix in the eggs one at a time.
6. Add the lemon juice and vanilla.
7. Pour in half of the dry ingredients and mix just until combined.
8. Add the sour cream and mix again.
9. Add the rest of the dry ingredients. Mix on medium-low speed and stop right when the dry ingredients are fully blended into the batter. The batter should be thick.
10. Evenly distribute the batter into each cupcake liner with an ice cream scoop.
11. Bake for 20 minutes or until a toothpick comes out clean.
    Let the cupcakes cool completely before making the buttercream.

Lemon Curd Buttercream Ingredients

• 2 1/2 C butter, room temp
• 14 oz. sweet condensed milk
• 1/2 C lemon curd, chilled

Directions

1. Use a hand mixer to beat on low speed about 5 minutes until light and fluffy.
2. Add the condensed milk and mix about minute or two until combined.
3. Add lemon curd and mix another minute.
4. It's a stable icing that holds it's shape, makes about 4 C.