Lemon Honey Cupcakes

2 3/4 c flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1/2 c sour cream
1/4 c milk
1 1/2 T lemon zest
4 T lemon juice
1 1/2 stick butter
3/4 c honey
1/4 c sugar
3 eggs

Heat oven 350* and line 24 muffin tins with cupcake papers. Whisk dry ingredients. Whisk sour cream, milk, juice, and zest until mixed. Beat butter, honey, and sugar 2 minutes until fluffy. Beat in eggs 1 at a time. With mixer on low, beat half of flour with sour cream mix, then add remaining of both. Spoon 1/4 c batter into each cup and bake 18-20 minutes. Cool 10 minutes, then remove from pan. Cool completely on racks and ice with Lemon Honey Frosting.

Lemon Honey Frosting

2 sticks butter
1/4 c honey
1-1/2 T lemon zest
4 c confectioners sugar
7-8 t fresh lemon juice
2-3 drops yellow food coloring
Candy lemon drops
Beat butter, honey, and zest until creamy. On low, add sugar, juice, and coloring. Put frosting in a ziploc bag, cut corner off and pipe onto cupcakes-decorate with lemon drop candy.

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