Lemon Cupcakes (24 delicious, rich cupcakes)

1 cup butter
4 eggs
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
2 teaspoons finely shredded lemon peel or 2 drops lemon oil
2 tablespoons lemon juice
1 cup buttermilk (or sour milk, or plain yogurt)

1. Let the butter and eggs set at room temperature for 30 minutes.
2. Preheat oven to 350.
3. Mix together flour, baking powder, baking soda, and salt; set aside.
4. Beat butter for 30 seconds then add sugar, lemon peel, and lemon juice; continue beating until mixture has a light, fluffy consistency.
5. Gradually add the dry ingredients and buttermilk, alternating each addition and mixing just until incorporated before adding more.
6. Fill cupcake liners a little more than half full; bake for 15-20 minutes (until done - poke one in the middle and it if bounces back, it's done).
7. If using only one muffin tin, refrigerate excess batter while the previous batch is baking.
8. Let cool before frosting.

Frosting:

1 pint whipping cream
1 8-oz block cream cheese
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons shredded lemon peel or 2 drops lemon oil

1. Set cream cheese on counter for 1 hour.
2. Whip cream until almost, but not quite, forming peaks.
3. In a large bowl, beat the cream cheese and powdered sugar until smooth.
4. Add the whipped cream to the cream cheese bowl in small increments, beating well after each addition to combine.
5. Add the lemon juice and peel, and continue beating until desired frosting consistency is reached.