Lemon Blossom Cupcakes

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp kosher salt

1 stick/8 Tablespoons unsalted butter, room temperature

1 3/4 cups sugar

2 eggs, room temperature

2 1/4 tsp vanilla extract

1 1/4 cups whole milk, room temperature

1/2 cup fresh lemon juice

1/2 cup freshly graded lemon zest (2-3 lemons) - this is what is listed in the recipe...I didn't get close to this amount from four lemons.

For the Lemon Cream-Cheese Frosting

4 Tablespoons unsalted butter, room temperature (1/2 stick)

6 oz cream cheese, room temperature

4 cup powdered sugar, sifted

1/2 tsp vanilla extract

1/2 cup freshly graded lemon zest (2-3 lemons) - again, they must have crazy big lemons in Washington DC! 

Cupcakes:

1. Preheat oven to 350 degrees. Line a standard cupcakes pan with 12 paper baking cups.

2. Sift together flour, baking powder, and salt on a sheet  of wax paper and set aside.

3a. Measure out the sugar in a small bowl. Add the zest and rub together with your fingers to release the lemon's oil.

3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and lemony sugar for 3-5 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.

4. Add the vanilla to the milk in a large liquid measuring cup.

5. Add 1/3 of the dry ingredients followed by 1/3 of the milk, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Add lemon juice, and mix at low speed.

6. Scoop the batter into the cupcake pas using a slandered size ice cream scoop until the cups are 2/3 full, and bake for 16-18 minutes (start checking at 15 minutes) , or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Frosting:

1. Combine the ingredients in a mixture and whip together at high speed until light and airy, approximately 3-5 minutes.