INGREDIENTS
FOR THE CUPCAKES:
2 1/2 cups
all-purpose flour
1/2 cup
cornstarch
2 cups
sugar
1 tbsp
baking powder
1 tsp
salt
1 cup
unsalted butter, at room temperature
1 cup
sour cream
2 tbsp
milk
2 tbsp
freshly-squeezed lemon juice
4
eggs
1 1/2 tsp
pure vanilla extract
1 tbsp
lemon zest
FOR THE SIMPLE SYRUP:
1/2 cup
water
1/2 cup
sugar
2
small lemons, thinly sliced
1/4 cup
freshly-squeezed lemon juice
FOR THE FROSTING:
1/2 cup
salted butter, softened
8 oz
cream cheese, softened
3 1/2
to 4 cups powdered sugar (equivalent to about one 16-ounce box)
2 tbsp
freshly-squeezed lemon juice
2 tsp
lemon zest
1 tsp
pure vanilla extract