Lemon Cupcakes with Mint Frosting

Lemon Cupcakes
2 sticks unsalted butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 Tbsp. lemon zest
2 Tbsp. lemon juice

1. Preheat oven to 325° degrees.

2. Line cupcake pan with mini baking cups. Set aside.

3. In a large bowl with an electric mixer, cream the butter and sugar
together until fluffy, about 4 minutes.

4. Add the eggs, one at a time until the mixture becomes creamy.

5. In a medium bowl combine the flour, baking soda and salt together.
Whisk to combine.

6. Alternately add the dry ingredients and the milk until completely
incorporated.

7. Add the lemon zest and fresh lemon juice. Mix batter for an
additional minute. Mixture should look light and fluffy.

8. Divide the batter among the cupcake liners and bake for 17 to 23
minutes, or until a wooden pick inserted in the center comes out clean.

9. VERY IMPORTANT to allow cupcakes to cool completely before
frosting.


Mint Flavored Buttercream Frosting1/2 cup butter, softened
4-1/2 cups confectioners' sugar
½ to 3/4 teaspoons mint extract (If you want to change the frosting
flavor add desired favor of the same amount, if vanilla use 1 ½ tsp.)
5 to 6 tablespoons 2% milk

Garnish with fresh mint leaves. :)