Ingredients
Lemon Cake
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
Lemon Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon lemon zest
3 tablespoons lemon juice
1 or 2 yellow food coloring paste
1 tablespoon sprinkles of your choice
Directions:
Preheat oven to 350F. Grease a muffin tin or line with muffin liners.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream, lemon zest, juice and coloring paste, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream and garnish with sprinkles.
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