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Ingredients
  • subheading: For the Cupcakes:
  • 1 ⅔ cup all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest zest of two lemons
  • ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • ¾ cup unsalted butter 170g, melted
  • 2 eggs room temperature
  • ½ cup sour cream 120mL, room temperature
  • ¼ cup whole milk 60mL, warm
  • ¼ cup lemon juice 60mL
  • subheading: For the Buttercream:
  • 1 cup butter 226g
  • 4.5 cups powdered sugar 540g
  • ¼ tsp salt
  • ¼ cup lemon juice
  • 2 tbsp lemon zest
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