Lemon Lemon Cupcakes

Makes ~10 cupcakes

INGREDIENTS
For cupcakes

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 c unsalted butter, room temp.

2 large eggs

6 tbsp buttermilk

1/4 cup fresh lemon juice (~1 lemon for me)

2 tbsp finely grated lemon zest (~2 lemon for me)

For glaze

1/2 cup sugar

Finely grated zest of 1/2 lemon

1/2 cup water

Juice of 1/2 lemon, strained
[NOTES: The lemon syrup recipe makes quite a bit so you could probably 1/2 the recipe if you are only making 10 cupcakes.]
For topping3-4 large strawberries or 10 raspberries

INSTRUCTIONS
To make cupcakes–Preheat over to 350 F. Line 10 cupcake pan with liners. Sift flour, baking powder, and salt into medium bowl.
Beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time.
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon zest.
Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 15-18 minutes. Transfer cupcakes to racks.

To make syrup–Combine the sugar and water in a small saucepan. Bring to a boil. Reduce to a simmer and add the zest and juice. Cook until slightly thickened, about 10 minutes.
The syrup will keep for up to 2 weeks if refrigerated in an airtight container.
ENJOY!