Lemon Cupcake

*This recipe is thanks to Jenn McKinlay and her novel Sprinkle with Murder.

Ingredients:
1c. (2 sticks) unsalted butter @ room temp.
2c. sugar
4 extra large eggs
1/3c. Lemon Zest
3c. Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4c. fresh lemon juice
3/4c. buttermilk @ room temp
1 tsp vanilla

Directions:
Preheat oven to 350 degrees. Prepare cupcake pans with liners.

Cream butter and sugar until fluffy (about 5 min). With mixer on medium, add the eggs, one at a time, and the lemon zest.

Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour.

Fill cupcake liners about 2/3 full. Bake 20 min. Yields 24 cupcakes.