Perfect Lemon Cupcakes

This recipe is for all the lemon lovers out there!  I won't tell you how many of these I ate today but it didn't help keep the pregnancy weight gain down! 

Perfect Lemon Cupcakes

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
1/4 cup flour (This extra flour is not necessary if you are making a cake, but if you are making cupcakes they will fall in the middle if you leave this out.)


Frosting:
1 cup (2 sticks) butter, soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

For the cake, mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Place cupcake liners in cupcake tin and fill half full. Bake at 350 degrees for 20 minutes.  If making a cake, bake 9×13 or two 9 in rounds 25-30 minutes. Don’t over-bake or the cake will be too dry.

For the frosting, place the butter in a large mixing bowl. Add 4 cups of powdered sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.  (May not need all 8 cups.) Use and then store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)