Arnold Palmer Cupcakes

Turn a favorite sunny-day drink into dessert. Add a slice of lemon on top for a puckery finish. —Jesse Arriaga, Reno, NV

Prep: 20 min.

• Bake: 25 min. + cooling Makes: 2¹ ₂ dozen

1 cup butter, softened

2 cups sugar

3 large eggs, room temperature 1 Tbsp. grated lemon zest

2 tsp. lemon juice

3¹ ₂ cups all-purpose flour

1 tsp. baking soda

¹ ₂ tsp. baking powder

¹ ₂ tsp. salt

2 cups (16 oz.) sour cream

ICED TEA FROSTING

9 Tbsp. butter, softened

6³ ₄ cups confectioners’ sugar

³ ₄ cup 2% milk

³ ₄ cup iced tea mix with

lemon and sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

2. Fill 30 lined muffin cups with ¹₄ cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy. In a small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.

Per cupcake: 355 cal., 14g fat (8g sat. fat), 48mg chol., 182mg sod., 57g carb. (45g sugars, 0 fiber), 3g pro.