Lemon Cupcakes

These cupcakes were so good. I didn't feel like making the batter from scratch that day so I just cheated and used the yellow butter cake mix and added some lemon extract. But I DID make the frosting from scratch which is the best part! I got this recipe from Glorious Treats and added my own little lemon twist to it.

Ingredients:

• ½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
• 8 oz. cream cheese (directly from fridge)
• 1 teaspoon vanilla extract (always use pure vanilla extract if possible)
• 1 to 1 1/2 teaspoons lemon extract
• 4 cups powdered confectioners sugar
• 1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
• Yellow food coloring

Directions:

• Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
• Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
• Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
• Beat until fluffy, about 1 minute.
• Add your desired amount of food coloring and mix until blended.
• Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)