Easter Egg Lemon Cupcakes

Lemon is the flavour of the Spring. 

Am I right? Or am I right?

Lemony goodness screams Springtime. 

Or maybe its just the colour yellow that screams Spring…. but something about the prospect of sunshine coming out, leaving the house without a coat, and pulling out my rain boots makes me want to bake lemon treats. 

So I made some cupcakes :)  

These cupcakes were moist and airy, and a snap to create! Hope you like the recipe! 

Ingredients:

(for 12 cupcakes)

1/2 cup butter (softened)

1 cup granulated sugar

2 large eggs

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda 

1/4 tsp salt

2/3 cup sour cream

1 tbsp. finely grated lemon rind

1/4 cup lemon juice

Lemon Cream Cheese Icing:

1/4 cup butter (softened)

2 cups icing sugar

1/2 tsp. finely grated lemon rind

2 tbsp. lemon juice

Directions:

1. Fit 12 muffin cups with paper liners (or grease them). Preheat oven to 350F. 
2. In bowl, beat butter until light. Add sugar. Beat until light and fluffy. Beat in eggs, 1 at a time until smooth. 
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, lemon rind, and lemon juice. 
4. Stir a third of the dry ingredients into the egg mixture, then half of the lemon mixture. Repeat, finishing with the remaining dry ingredients.
5. Spoon into prepared cups. Bake in centre of oven for 22 minutes, or until toothpick comes out clean. Let cool on rack.

Icing:

1. In a bowl beat cream cheese and butter until smooth. Beat in half of the icing sugar, lemon rind and lemon juice until smooth. Beat in remaining icing sugar. 
2. Spread over cupcakes - I used a thick icing tip to create a circle, and placed mini eggs in the centre for a festive Easter "birds nest" idea :) 

Honestly, if you're looking for a moist lemon cupcake, this one is delicious! 

And still moist days later :) 

{xoxo}