Lemon-Honey Cupackes

I know.  More cupcakes.   It's a fun and delicious thing to be mildly obsessed with.  These are so good.  I don't have a lot of success with cupcakes, but when I do, and they turn out this moist and delicious, it's so hard to stop eating them.

 
Here's how I did it:

The Cupcakes:

Heat oven to 350.  Line 24 muffin cups with paper liners.

Whisk together:   2-3/4 cups all-purpose flour, 3/4 tsp. each baking powder and baking soda, and 1/2 tsp salt

Whisk together in another bowl:   1/2 cup reduced-fat sour cream,  1/4 cup milk, 1-1/2 Tbsp. lemon zest,  4 Tbsp. lemon juice

Beat together until light and fluffy:  3/4 cups softened butter, 3/4 cup honey, and 1/4 cup sugar

Beat in 3 large eggs, one at a time, until blended.

With mixer on low speed, beat in half the flour mixture, then the sour cream mixture.  Beat in remaining flour mixture until just combined.

Bake 18 to 20 minutes.

FROSTING:  Beat 1 cup softened butter, 1/4 cup honey, and and 1-1/2 Tbsp. lemon zest about 2 minutes.  On low speed, beat in 4 cups confectioners sugar until blended  Beat in 7 to 8 Tbsps. lemon juice.

Frost and enjoy!