Adapted from Cupcake Blog, makes 24 cupcakes
2 sticks (1 cup) butter, softened
2 cups sugar
2-3/4 cups flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup lemon juice
zest of one lemon
1/2 stick butter, softened8 ounce package cream cheese, softened
1 tablespoon lemon or orange zest
1 tablespoon lemon or orange juice, plus more to taste
3 to 4 cups icing sugar
Preheat the over to 350 F.
In the bowl of a stand mixer, beat the butter on high for 30 seconds or until soft. Add the sugar and beat on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating for 30 seconds between each egg.
In a separate bowl, whisk together the flour, baking powder and salt. Add about a third of the dry mixture to the mixing bowl and beat to combine. Add half of the milk to the mixing bowl and beat to combine. Continue alternating adding the wet and dry ingredients to the mixer. Add the lemon juice and lemon jest and beat to combine.
Use a cookie scoop to transfer the batter into a lined muffin tin. Bake for 25 minutes or until a cake tester comes out clean.
Allow to cool completely before frosting.
To make the frosting, beat the butter on high for 30 seconds in the stand mixer or until soft. Add the cream cheese and beat until softened. Add about 2 cups of icing sugar along with the citrus juice and zest and beat on high until combined. Continuing adding the sugar until the desired consistency is reached. Add the food colouring and mix in well.
Frost the cupcakes with the top of your choice.