refreshing lemon cupcakes

My europe back-packing buddy and good friend from college is visiting from Tokyo, Japan. You can count on the ol' cmu gang to throw a proper welcoming with video game all-nighters, Saturday brunches, and picnics in Central Park. Of course I offered to make cupcakes for the picnic and lemon cupcakes were requested by our guest of honor. This recipe is a bit denser than my other cupcakes but it goes well with the light airy lemony frosting.

refreshing lemon cupcakes  
cupcake ingredients

• 1 cup unsalted butter, softened 
• 2 cups sugar 
• 2 large eggs, room temperature 
• 2 3/4 cups cake flour 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 2/3 cup sour cream 
• 1/4 cup fresh lemon juice 
• 2 teaspoons grated lemon zest  

frosting ingredients

• 8 oz cream cheese, softened 
• 1/2 cup butter, softened 
• 1/4 cup fresh lemon juice 
• 1 teaspoon grated lemon zest 
• 3 cups confectioner's sugar  

directions

1. Preheat oven to 350 degrees.
2. Place cupcake liners in pan.
3. In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs one at a time.
4. Sift flour, baking soda, and salt in a separate bowl, add into the butter mixture in four parts, alternating with the sour cream and the lemon juice and zest, beating well after each addition.
5. Divide into cupcake liners. Bake for 8-10 minutes or until a cake tester (toothpick) inserted into center of a cupcake comes out clean.
6. Remove from pan and cool completely on a wire rack.
7. While cupcakes are cooling. Cream together cream cheese and butter. Add 2 cups of the confectioner's sugar, then the juice and zest. Gradually add the remaining sugar, beat until frosting is light and fluffy.
8. Place frosting into a pastry bag. Pipe onto completely cooled cupcakes.