Hello! It's been a while since I've posted on my blog. Hopefully, this recipe is found useful for anyone who likes to bake cupcakes with a twist.

WHY LEMON?

During the spring or summertime, desserts are even fresher, lighter, and always have a unique bright taste that reminds us of the nice weather and blooming flowers. These desserts can be fruity tart and zesty, like lemon! I think that any citrus is great.

WHY BUTTERMILK AND SOUR CREAM?

A good cupcake is light, balanced and definetly moist. After, trying many differnet recipes I put together all of my skills and knowledge to create the best version of a cupcake. The ingredients allowing this were buttermilk and sourcream. Let me explain why: Both these ingredients are tart and include acid. This allows a cupcake to be just sweet enough. Another reason I use sour cream is that the extra fat content will make the cake moister and richer and the buttermilks acid, helps the baking soda rise in the cupcake, making it fluffy. Using buttermilk will also go a long way in making baked goods moist and tender.