Ingredients
1/2 cup butter, softened1 cup sugar3 large eggs, room temperature2 to 3 tablespoons grated lemon zest1 teaspoon vanilla extract1/4 teaspoon lemon extract1-1/2 cups all-purpose flour1/8 teaspoon salt1/2 cup half-and-half creamFROSTING:1/4 cup shortening1-1/2 to 1-3/4 cups confectioners’ sugar1/4 teaspoon vanilla extract1/8 teaspoon lemon extract5 to 6 teaspoons 2% milk
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.
Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners’ sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.
