Incredibly moist lemon cupcake recipe I found on The Alchemist Blog.

Makes 18 cupcakes.

• 1 cup butter
• 1/2 cup fresh lemon juice
• 1/2 cup water
• 1 1/2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 2 teaspoon vanilla extract
• 2 tablespoons fresh lemon zest
• 2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

1. Preheat oven to 350 degrees F
2. In a large saucepan melt the butter with the lemon juice and water on medium high heat.
3. When the butter is melted remove from heat. Add sugar and stir until dissolved.
4. Add the sour cream, beaten eggs, vanilla extract and lemon zest and whisk together. Let this mixture cool completely before preceding, in the fridge, or at room temperature.
5. In a separate bowl whisk the flour, salt and baking soda together, then whisk the dry ingredients into the batter.
6. Fill cupcake liners 3/4 of the way full.
7. Bake for 18-20 minutes.