The Meyer lemon gives these cupcakes THE perfect balance of sweet and tart and is a perfect compliment to any summer day. Plus they are just super cute.
Melt the butter and set aside until it starts to solidify again. You want it still pourable but not totally melted.
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
In a large mixing bowl, combine cake flour, sugar, baking powder, salt, and lemon zest. With the mixer on low, gradually add the butter and sour cream.
Add lemon juice and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy.
Fill prepared muffin cups two-thirds full of batter. Bake 18-21 minutes until light and fluffy or a cake tester comes out clean.
Cool in pan 10 minutes then transfer to a wire rack and cool completely.
For buttercream frosting:
Cream together the butter and confectioners’ sugar. Add lemon juice and then the milk 1 tablespoon at a time until smooth and creamy, should be around 1 ½ tablespoons.
Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with sugar pearls, garnish with a trimmed bendable straw and serve.
Recipe and Photo: TheThreeLittlePiglets.com