Buttermilk Cupcakes with Lemon Icing

A yummy spring treat! This was forwarded me by a friend from "Columbus Parent" written by Robin Davis. I made them and they were a hit!



Makes about 18

You can double the batch if you have a big crowd. If you don't have cake flour, use 1 3/4 cups all-purpose flour. The cakes won't be as light, however.

Cupcakes:

• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 tablespoon finely grated lemon peel
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup buttermilk
• 
  

Frosting:

• 1/2 cup plus 2 tablespoons unsalted butter, softened
• 3/4 cup whipped cream cheese
• 2 cups confectioners' sugar
• 3 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Line 18 muffin cups with paper or foil liners.

Sift flour, baking powder, soda and salt into a large bowl.

Beat butter, sugar and lemon peel in another large bowl with an electric mixer until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients in 3 additions, alternating with buttermilk and beating just until combined after each addition.

Divide batter among cups. Bake until golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool cupcakes in cups 5 minutes. Transfer cakes to rack to cool completely.

To make frosting: Beat butter and cream cheese in the bowl of an electric mixer until smooth. Add confectioners' sugar. Beat until well blended. Add lemon juice and beat until smooth and of spreading consistency. (If frosting is too thin, refrigerate until thicker.)

Spread frosting thickly on cakes. Cupcakes can be made up to 2 days ahead. Store in the refrigerator. Let stand at room temperature 30 minutes before serving.

PER CUPCAKE: 279 calories; 3 g protein; 38 g carbohydrates; 0 fiber; 13 g fat (8 g saturated); 59 mg cholesterol; 238 mg sodium.