Lemon Rose Cupcakes

Preheat the oven to 350 degrees F. Line your muffin tin with paper bake cups; set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, lemon juice and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and the milk alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon zest.

Spoon about 1/4 cup of the batter into each prepared muffin cup. Bake for about 18 minutes or until a wooden toothpick inserted in centers comes out clean.

For the buttercream, simply cream the butter with the sugar until fluffy and then add the rest of the ingredients. Spoon into a ziploc bag and cut the corner off of the bag to pipe the roses. Just swirl the frosting in a circle and you should get something that looks like a rose! Trust me, it’s easier than it looks!