Lemon Cupcakes with Lemon Frosting

What you need: Makes 22-24 cupcakes
3 cups all-purpose flour
4 eggs
1 cup butter, softened
2 cups sugar
2 tsp baking powder
1/2 teaspoon salt
3 Tbsp freshly squeezed lemon juice
3 tsp grated lemon zest
1 teaspoon pure vanilla extract
A few drops of yellow food color
1 cup warm water

Whisk the butter and sugar until creamy. Add in the eggs one at a time and beat them until light and fluffy.

Combine baking powder, salt and flour in a bowl, and whisk or sift them all together. Combine vanilla, lemon juice, zest, yellow color and warm water together.

Add the flour mixture in little batches, alternating with the lemon water, and beating until just combined. Pour them into paper cups about 3/4ths full.

Bake them at 325 degree F for 17-20 minutes, or until a skewer inserted in the center of a cupcake comes out clean. Remove and let them cool completely.

Lemon frosting

What you need: Frosts 24 cupcakes
1/2 cup butter, softened
3 cups confectioners sugar
1/4 cup milk
1 tsp vanilla
A drop of lemon/yellow food coloring
1 Tbsp lemon juice

Using an electric mixer on low speed, whip the butter, milk and vanilla quickly until it is combined.

Add in the sugar little by little. Once its all in there, cream on high for a minute. Using a spatula, mix in the lemon juice and give it one or two quick stirs. That's it. You overdo it, and your cream will fall apart, curdling the milk. Spread it on the cupcakes and enjoy!

PS: I have also used some yellow fondant and sprinkles to decorate the cupcakes.