Why Can't I Stop Making Cupcakes?

First off, Happy 4th to everyone! I hope all of your barbecues, salads and desserts turn out wonderful and memorable. Be sure to give everyone you care about a big hug today.

I am going to my sister-in-law's beautiful home to not only celebrate Fourth of July, but recognize a few birthdays, including Mr. Grumps. I found out that there is already going to be a cake, as well as an ice cream version, so what better dessert for me to bring than....you got it: "cupcakes!" (sigh)

Mr. Grumps is a lemon freak, so he requested this recipe. The cake is moist (I even made a little cake just for him), and the frosting is a light buttercream with just a hint of lemon. You can adjust the lemon flavoring to your own taste, but this one is lemonyishious (obviously, my own made up word, which I unfortunately do a lot).

This recipe is a combination of ideas used from Martha Stewart Living, The Cake Doctor, and Better Homes and Gardens.

Lemon Cupcakes with Lemon Frosting
(print)
makes about 3 dozen

Cupcakes:
1 box of lemon cake mix (preferably Duncan Hines)
1 box of sugar-free JELLO instant lemon pudding
3 eggs
1 and 1/3 cups of water
1/3 cup of canola oil
1 tablespoon light sour cream
1 teaspoon vanilla extract
juice of 1/2 lemon

Preheat oven to 325 degrees. Line muffin pans with paper liners and set aside.

If you're lucky enough to have a stand-mixer (my most favorite thing I waited sooooo long to have!), combine the cupcake ingredients together and mix on low speed for one minute; then 4 minutes on medium speed. (Follow the same directions if you're using a hand mixer.)

Using a 1/3 cup measure, scoop out batter from the bowl and fill each liner. When done, use a butter knife to gently swirl each cupcake. This will help them to bake and rise evenly.

Bake for 15 minutes, or until tops spring back when you press them. Remove from pans and allow to completely cool before frosting.

Frosting:
1/2 stick of unsalted butter (4 tablespoons)
1 teaspoon clear vanilla extract
1/2 lb. confectioner's sugar
pinch of sea salt
whipping cream
juice from 1/2 lemon

Beat the butter and vanilla until light and fluffy. Add the salt and lemon juice; beat on high speed until well combined. Slowly add small amounts of the sugar and whipping cream, alternating additions. Continue adding these ingredients until frosting is a smooth, light consistency.

Frost and decorate your cupcakes to your liking! I bought the little fruit jellies from the bulk foods department at our local grocery store, and cut them in half.

Enjoy all of your celebrations today!!!!