Lemon Butterfly Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. lemon juice (fresh squeezed will add a much better flavor than from a bottle, you will only need 1 lemon for this recipe...the icing requires a tablespoon of zest, complete this step first, then slice the lemon in half to extract juice)

1. Preheat the oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the icing:
1/2 cup unsalted butter
2 cups confectioners/icing sugar
1 tsp. lemon juice
1 tbsp. lemon zest

2. In a medium bowl beat all icing ingredients with an electric mixer on medium speed until smooth. Slice the top off of each cupcake (lining up with the top of the baking cup works well), cut down the center and set aside the two pieces. Spread or pipe the icing onto the flattened top of each cupcake. Place the half circles of cake on top of the cake with the rounded sides pushed into the icing to resemble butterfly wings.

Makes approximately 18 cupcakes.