Luscious Lemon Cupcakes

One of my "assignments" for Jim's surprise birthday party on Saturday was to make 4 dozen cupcakes. I made one batch of my go-to chocolate cupcakes and another batch of lemon cupcakes from a new recipe. The lemon cupcakes were a hit! The light flavors are perfect for summer get-togethers so I thought I'd share the recipe. The lemon buttercream frosting is a must- the slightly sour lemon juice perfectly complements the sweetness of the icing.

Lemon Cake (from The Cake Mix Doctor)

• 1 package (18 oz) plain lemon cake mix (Duncan Hines)
• 1 package (3.4 oz) vanilla instant pudding mix
• 4 large eggs
• 3/4 cups vegetable oil
• 1 can (12 oz) 7-Up or lemon-lime soda

1. Preheat the oven to 350F. Line 24 muffin cups with paper liners.
2. Place the cake mix, pudding mix, eggs, oil, and lemon-lime soda in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides or the bowl with a rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more. The batter should look well combined and thickened. Divide the batter among the muffin cups.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18-21 minutes. Remove from the oven and let cool on a wire racks for 10 minutes. Allow to cool completely before frosting.

Note: The same recipe can be used to make a cake; just follow the directions on the back of the cake mix box for baking times.

Lemon Buttercream Frosting

Makes: About 3 cups of icing.

• 1 cup (2 sticks) butter
  
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• Pinch salt
  
• 2 tablespoons lemon juice
• lemon zest (to taste)
  

• In large bowl, cream shortening and butter with electric mixer. A Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add lemon juice and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
• For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.