Lemon Sugar Cookie Cupcakes

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe.) directions Preheat oven to 350°. Lay cupcake liners into 2 muffin pans. Batter: 1. Mix butter and sugar until light and fluffy. 2. Add in eggs one at a time until fully incorporated. 3. Add in sour cream, vanilla bean paste, limonchello or lemon juice and lemon zest. Blend until smooth. 4. In a separate bowl, add in all dry ingredients and mix to blend. 5. Take dry ingredients and with your mixer on low speed, add a cup at a time to wet ingredients just until blended. Stop when just blended as you do not want to over work your batter. The batter will appear thicker then usual because I have incorporated part of a sugar cookie recipe into one of my cupcake recipes. 6. Use a cupcake scoop and scoop one scoop into each liner to ensure even cook time and that they will all come out the same size. 7. Bake for 20 to 25 minutes. You do not want cupcakes to get golden in any way. They should look the same color as a sugar cookie. 8. Let cool completely before frosting. Frosting: 1. Mix your butter on medium speed until light and fluffy. 2. Add limoncello or lemon juice. 3. Add powdered sugar on low speed one cup at a time until your desired consistency has been reached. 4. Lastly, add in lemon zest and blend one last time before frosting. dixie insight These tasty little cupcakes taste just like lemon sugar cookies, but in cake form. Perfect for wedding showers, birthdays, Mother's Day or any time you want a sweet treat.