Perfect Lemon Cupcakes

Name: Perfect Lemon Cupcakes
Ingredients: 1 cup granulated sugar; 1 3/4 cups cake flour (not self-rising); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons lemon zest (zest from about 2 lemons); 1/4 cup unsalted butter ( room temperature); 2 large eggs (room temperature); 1/3 cup full-fat sour cream; 1/4 cup canola oil (you can also use vegetable oil); 1 tablespoon vanilla extract (use pure, not imitation ); 2/3 cup whole milk (room temperature); 1 cup unsalted butter (room temperature); 3 cups powdered sugar (add more until it reaches your preferred consistency); 2 tablespoons lemon zest (zest of about 2 lemons); 1/4 teaspoon salt

"Must-try light lemon cupcakes with a lemon buttercream frosting...."

INGREDIENTS

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1 cup granulated sugar

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1 3/4 cups cake flour (not self-rising)

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1 1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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2 tablespoons lemon zest (zest from about 2 lemons)

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1/4 cup unsalted butter ( room temperature)

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2 large eggs (room temperature)

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1/3 cup full-fat sour cream

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1/4 cup canola oil (you can also use vegetable oil)

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1 tablespoon vanilla extract (use pure, not imitation )

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2/3 cup whole milk (room temperature)

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1 cup unsalted butter (room temperature)

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3 cups powdered sugar (add more until it reaches your preferred consistency)

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2 tablespoons lemon zest (zest of about 2 lemons)

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1/4 teaspoon salt

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