Lemon Cupcakes

After seeing the gorgeous photo of these cupcakes over at Real Mom Kitchen, I just had to make them. Today was a perfect day for a Lemon dessert. It is a great way to celebrate the warm weather.
Perfect Lemon Cupcakes from real mom kitchen
(printable version )
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

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don't over bake or the cake will be too dry! The toothpick test works to check to see if they're done. Mine were done in 20 minutes. If you slightly underbake them you could get a slight indentation in the middle of the cupcake that can be filled with icing. I didn't have that problem when I used a dark cupcake pan , and baked them until the toothpick came out clean.Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)