Citrus Lemon Cupcakes

I've already written a blog post about Lemon Buttercream Frosting, combined with this citrus lemon cupcake batter, and you got yourself a fantastic lemony dessert for a nice, sunny day! I decorated these with extra big sprinkles :)

Ingredients:

• Stick of butter
• 1 cup of sugar plus 2 tbs, preferably golden bakers'
• 2 large eggs
• 1 cup self-rising flour
• 3/4 cup plus 1 tbs. all-purpose flour
• 1/3 cup 2% reduced-fat milk
• 2 tbs. freshly squeezed lemon juice
• 1 tbs sour cream
• 1 tsp. lemon zest

Instructions:

1. Preheat oven to 350 F. Cream the butter and sugar until the mixture is pale and smooth. Add the eggs one at a time, mixing after each one.
2. Sift the two flours together in a different bowl. In another bowl, mix the milk, lemon juice, and sour cream together. Add 1/3 of the flour to the creamed mixture, beat well. Add 1/3 of the milk mixture, beat well. Repeat steps until all flour and milk have been added. Mix the lemon zest with the last third of flour.
3. Using a 1/4 cup, scoop the mixture into the cupcake liners in the cupcake baking pan (2/3 full.)
4. Bake in the oven for about 20-25 minutes.
5. Remove from oven, and allow to cool for 10 minutes before icing.

Costs:

• Stick of butter- $0.16
• 1 cup of sugar plus 2 tbs, preferably golden bakers'
• 2 large eggs-$0.20
• 1 cup self-rising flour-
• 3/4 cup plus 1 tbs. all-purpose flour
• 1/3 cup 2% reduced-fat milk
• 2 tbs. freshly squeezed lemon juice-$0.20
• 1 tbs sour cream
• 1 tsp. lemon zest

Approximate Total Cost: $5 for 20 cupcakes

xoxo,

Amy