Citrus Cupcakes

5 tblsp. unsalted butter, softened
1 c. granulated sugar
Grated zest from 1 lime
Grated zest from 1 orange
Grated zest from 1 lemon
1 2/3 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tsp. lemon juice
1 tsp. vanilla extract
2 large eggs

With an electric mixer on medium speed, beat together butter, sugar and citrus zests until smooth. In separate bowl, sift together flour, baking powder and salt. In a small bowl, stir together milk, lemon juice and vanilla extract. (Mixture will curdle slightly.) With mixer on low speed, alternately add dry ingredients and milk to butter mixture in 3 additions, stirring well after each addition. On medium speed, add eggs one at a time mixing well after each addition. Beat for 1 minute. Evenly divide batter between 12 muffin cups lined with cupcake papers. Bake at 350 degrees for 20 or until a toothpick comes out clean. Cool for 15 minutes. Remove cupcakes from pans.

FROSTING:
3 large egg yolks
3 large eggs
3/4 c. sugar
1/2 c. freshly squeezed lemon juice
3 tblsp. unsalted butter

Whisk together egg yolks, eggs and sugar. Whisk in lemon juice. Cook in a double boiler or on stovetop on low heat, stirring constantly until thickened, about 5 minutes. Transfer lemon mixture to bowl. Cool for 5 minutes, stirring occasionally. Stir in butter. Cover mixture with plastic wrap and refrigerate until cold and firm, 30 minutes to 1 hour. Frost cupcakes.

From: Good Things Utah