Cupcakes. Just say the word and you almost have to smile. I love cupcakes and have been getting better about the icing, so I seem to be making them with a little more regularity these days. It also helps that I’m not swamped with school and work and whatever else always seems to come up.

With summer here, I wanted something fresh and refreshing. I thought about strawberry or peach (one of those may be next) but I went with lemon. I love lemon flavor and since I had a number of lemons in the fridge that needed to be used quickly, why not go for lemon cupcakes. Perfect portions, convenient icing delivery system and easy to make.

Recipe:

• 1 stick butter (1/2 cup), softened
• 1/2 cup milk
• 1 1/2 cup self rising flour
• 3 eggs
• zest and juice of 1 lemon
• 1 1/4 cup sugar
• 1 teaspoon vanilla extract (optional)

Icing:

• 1 stick (1/2 cup) butter, softened
• zest and juice of 1 lemon
• 1 1/2 cup powdered sugar

Heat over to 350. Using a mixer, beat butter and sugar on medium-high speed until light yellow in color and fluffy, about 3 minutes. Add eggs and continue beating. Add lemon zest and juice and just combine. Add half the four and mix well, then add half the milk. Repeat. Add vanilla extract if using and mix all ingredients so they are combined but do not over-mix.

Use an ice-cream scoop (if available) and divide batter among a 12 cupcake pan, lined. Bake for about 18 minutes. Let cook completely before icing.

For the icing, combine lemon juice and butter in mixing bowl and beat on high until light and fluffy. Add the powdered sugar, about a 1/3 cup at a time, scraping the side of the bowl about every 2-3 additions. Add the zest and combine well.

I just used a regular knife to ice the cupcakes, but you could pipe it on for a prettier effect. Candied lemon slices would also look fantastic on these, but I was going for simple and flavorful instead of really pretty. Maybe next time.