January 30th, 2012
By Eshun Mott
Preheat oven to 350˚F.
Line a standard muffin pan with paper liners.
Combine all-purpose flour, baking powder, baking soda and salt in a bowl and stir with a fork until uniform. Set aside.
In a mixing bowl, combine butter and sugar and beat until light and fluffy.
Add eggs, beating well and scraping bowl between additions. Add grated lemon rind and lemon juice and beat until combined.
Add half of flour mixture to batter and beat until just combined. Beat in buttermilk until uniform and then remaining flour mixture until just combined.
Spoon into prepared pan and bake for 20 minutes or until a cake tester comes out clean. Allow to cool in pan for 10 minutes then turn out on a rack to cool completely. Ice with Classic Lemon Icing.
For Classic Lemon Icing: combine butter and lemon rind in a mixing bowl and beat until well combined and fluffy.
Add icing sugar, a little at a time, until fully incorporated. Add just enough milk to make a fluffy, spreadable icing.
Pipe or spread icing onto lemon cupcakes.