Primrose Bakery's Lemon Cupcakes

I'm a sucker.
...for all things lemon that is.
But most of you already know this.

So, when my good friend whose birthday we celebrated this last weekend, said she, too, loved lemon, I was all over it.

Fresh Lemon Cupcakes with Lemon Buttercream Frosting

from the book, 'Cupcakes From the Primose Bakery'.

Makes about 16 cupcakes

8 Tbsp. unsalted butter at room temp.

1 C. plus 2 Tbsp. sugar

2 large eggs

1 C. self-rising flour*

3/4 C. plus 2 Tbsp. all-purpose flour

1/3 C. 2% milk, at room temp.

2 Tbsp. freshly squeezed lemon juice

1 Tbsp. sour cream

Grated zest of 1 lemon (you need 1 tsp.)

1. Preheat oven to 350 degrees and line 12-cup muffin tin with cupcake liners.

2. In a large mixing bowl cream the butter and sugar until mixture is smooth (may take 3-5 minutes using an electric hand mixer).  Add the eggs, one at a time, mixing for a few minutes after each addition.

3.  Sift the flours together into a separate bowl.  Mix the milk, lemon juice, and sour cream together.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and the milk have been added, incorporating the lemon zest with the last third of the flour.  Don't work if the mixture starts to curdle: simply add another spoonful of all purpose flour and beat well.
4.  Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake for about 25 minutes until slightly raised and *golden brown.  To check if they are cooked, insert a toothpick in the center of one of the cupcakes--it should come out clean.
5.  Remove from oven and leave the cupcakes in the pan for about 10 minutes before placing on wire rack to cool.  Once they are completely cool, frost the cupcakes with lemon buttercream and decorate with a candied lemon slice or a little finely grated lemon zest.

NOTES:

This recipe makes a perfectly citrus denser cupcake.  Husband and I were a tad surprised when we shared one on the way to the party.  They were good, but didn't have the spongy, moist texture that I am used to.  This makes me curious if all of Primrose's cupcakes have this same texture? 
*They don't need to get very golden brown before they are done.  Mine were fairly light in color and were plenty done.
*I used only all-purpose flour.

Lemon Buttercream Frosting
Makes enough to frost 15-20 regular cupcakes or 1 "two-layer" cake

8 Tbsp. unsalted butter, at room temperature
2-3 Tbsp. freshly squeezed lemon juice
Grated zest on 1-2 unwaxed lemons (you need 2 tsp.)
4 1/4 cups of powdered sugar, sifted

1.  In a large mixing bowl beat the butter, 2 tablespoons lemon juice, lemon zest, and half the powdered sugar until smooth-this can take several minutes with an electric hand mixer. 
2.  Gradually add the remainder of the powdered sugar and beat again until smooth and creamy.  If needed, thin with additional lemon juice.

Now enjoy! 

Do you have any favorite lemon dessert recipes?
I'd love to know about them!