Ingredients
1 cup butter, softened2 cups sugar3 large eggs, room temperature1 tablespoon grated lemon zest2 teaspoons lemon juice3-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 cups sour creamICED TEA FROSTING:9 tablespoons butter, softened6-3/4 cups confectioners’ sugar3/4 cup 2% milk3/4 cup iced tea mix with lemon and sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.
