• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (16 oz.) sour cream

ICED TEA FROSTING:

• 9 tablespoons butter, softened
• 6 3/4 cups confectioners’ sugar
• 3/4 cup 2% milk
• 3/4 cup iced tea mix with lemon and sugar

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in lemon zest and lemon juice.  Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition, batter will be thick.

Fill 30 lined muffin cups with 1/4 cup batter.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy.  In a small bowl, stir together milk and iced tea mix until dissolved.  Add to butter mixture; beat until smooth.  Frost cupcakes.

(Jesse Arriaga, Reno, NV)