Lemon Honey Cupcakes

Heat oven to 350 and line the cupcake tin with liners. This recipe is for 24 cupcakes.

Mix all the dry ingredients, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk the sour cream milk, lemon zest and lemon juice. Set these two aside.

In a new bowl, beat butter, honey, and sugar together with an electric beater (or really fast with your hand) until it becomes light and fluffy. Beat in the eggs, one egg at a time, making sure that they are really incorporated before adding the second.

Bring the beater speed to low and add half the flour mixture. Combine well and then add the sour cream. Finish off with the remaining flour.

Spoon about 1/4 cup batter into each muffin cup. Bake for 18 to 20 minutes. Check if it is done by inserting a toothpick into the center. If it comes out clean, your cupcakes are ready. Allow them to cool in the tin for 10 minutes.

Cream butter, honey, and lemon zest in a large bowl with an electric mixer. Bring the speed down and add the confectioners' sugar until blended.

Beat in the lemon juice and a few drops of yellow colour.

Place the frosting in a piping bag, with a tip of your choice (i used an open star tip) and pipe away.