Lemon Cupcakes

• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 to 3 tablespoons grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1-1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup half-and-half cream
• 1/4 cup shortening
• 1-1/2 to 1-3/4 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon lemon extract
• 5 to 6 teaspoons 2% milk

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.
2. Fill paper-lined muffin cups three-fourths full. Bake at 325u0b0 for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.

butter, sugar, eggs, lemon zest, vanilla, lemon extract, flour, salt, cream, shortening, sugar, vanilla, lemon, milk

Taken from www.tasteofhome.com/recipes/lemon-cupcakes/ (may not work)