Best Lemon Cupcakes + Lemon Cream Cheese Frosting

fivehearthome.com

Cyndi

subheading: FOR THE CUPCAKES:

2 ½ cups all-purpose flour

½ cup cornstarch

2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup sour cream

2 tablespoons milk

2 tablespoons freshly-squeezed lemon juice

4 eggs

1 ½ teaspoons pure vanilla extract

1 tablespoon lemon zest

subheading: FOR THE SIMPLE SYRUP:

½ cup water

½ cup sugar

2 small lemons, thinly sliced

¼ cup freshly-squeezed lemon juice

subheading: FOR THE FROSTING:

½ cup (1 stick) salted butter, softened

8 ounces cream cheese, softened

3 ½ to 4 cups powdered sugar, equivalent to about one (16-ounce) box

2 tablespoons freshly-squeezed lemon juice

2 teaspoons lemon zest

1 teaspoon pure vanilla extract

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