Zesty Lemon Iced Tea Cupcakes

Instructions

1. 1

   Preheat oven to 350°F. Cream the softened butter and sugar in a large bowl until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.

2. 2

   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, beating well after each addition. The batter will be thick.

3. 3

   Fill 30 lined muffin cups with 1/4 cup of the batter. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

4. 4

   For the frosting, beat the softened butter and confectioners' sugar in a small bowl until light and fluffy. In another bowl, stir together the milk and iced tea mix until dissolved. Add the milk mixture to the butter mixture and beat until smooth. Frost the cooled cupcakes.