Lemon Cupcakes Perfected

This is an ABSOLUTE must-try recipe. MUST MUST MUST, I tell you. I've had a few requests for this recipe. The fresh lemon-citrus taste is yummy any time of year, but especially during the summer months. My mouth is watering as I write this. I made this a couple years ago and I couldn't find the recipe again until just the other day. HALLELUJAH! 

I love these for 3 simple reasons:

1) The batter has fresh lemon zest and juice.

2) After the cupcakes bake, you drizzle a fresh lemon syrup over them and let it soak into the cake, making the fresh lemon taste even stronger.

3) You top it with LEMON CREAM CHEESE FROSTING. Hello Delicious. 

People, this is up there with the Snickerdoodle Bundt Cake. Yes, it's that good. 

My ONLY complaint is that the wrappers are a little sticky from pouring the lemon syrup over the cakes. But these are worth sticky fingers, I promise. Enjoy!

{LEMON CUPCAKES}

click here for a printable version of this recipe
1 c. unsalted butter, at room temperature
2 1/2 c. sugar, divided
4 eggs, at room temperature
1/3 c. grated lemon zest lightly packed {about 6 to 8 large lemons}
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. freshly squeezed lemon juice
3/4 c. buttermilk
1 tsp. pure vanilla extract

Preheat the oven to 350 degrees. Prepare two muffin pans with paper liners.
 

Cream the butter and 2 cups sugar for about 5 minutes, until its light and fluffy.  Add the eggs, 1 at a time. Add the lemon zest.
 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
 

Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Spoon into the pans, smooth the tops, and bake for 18-20 minutes, or until a toothpick comes out clean.
 

In a small saucepan, cook 1/2 cup granulated sugar with 1/2 cup lemon juice over low heat until the sugar dissolves. When the cupcakes are done, cool for 5 minutes, then set them onto a cooling rack set inside a cookie sheet, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely and top with Lemon Cream Cheese Frosting {recipe below}.

{LEMON CREAM CHEESE FROSTING}
Makes about 3 cups 

1 (8-oz.) pkg. cream cheese, softened 

1/4 c. butter, softened 

2 T. lemon juice 

1 tsp. vanilla extract 

5 c. confectioners sugar

Beat cream cheese, butter, lemon juice, and vanilla together until smooth and light. Add confectioners sugar slowly. Beat until creamy. Add more powder sugar or juice as needed for desired consistency.