Heavenly Lemon Honey Cupcakes

Photo Courtesy of Woman's Day/Con Poulos

Yummy sweetness! This sumptuous Lemon-Honey Cupcakes recipe comes from Woman's Day, and is a perfect treat to welcome Spring!

INGREDIENTS

Cupcakes 2 3/4 cups all-purpose flour

3/4 tsp each baking powder and baking soda 1/2 tsp salt 1/2 cup reduced-fat sour cream 1/4 cup milk 1 1/2 Tbsp grated lemon zest 4 Tbsp lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, softened 3/4 cup honey 1/4 cup sugar 3 large eggs

DIRECTIONS

Heat oven to 350°F. Line 24 muffin cups with paper liners. 2. Mix flour, baking powder,baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed. 3. Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended. 4. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined. 5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

Lemon-Honey Frosting 1 cup (2 sticks) unsalted butter, softened 1/4 cup honey 1 1/2 Tbsp grated lemon zest 4 cups confectioners’ sugar 7 to 8 tsp lemon juice Few drops yellow food color

Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners’ sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow. Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.