Liz's Perfect Vanilla Cupcakes and frosting

My friend used to own a bakery, this is her cupcake recipe. They are Awesome.

3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, room temp (12 TBS)
1 1/2 cups raw sugar
4 large eggs
2 tsp vanilla
3/4 cup milk
1/2 cup sour cream

Optional- I like to throw in some chocolate chips (what can I say, I'm a Saunders)

Preheat oven to 350.
Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly. Fill the cupcake liners 2/3 full. Bake on the center rack until the tops spring back when you touch them, about 20 min. transfer to wire rack to cool completely.



Frosting

1 1/2 sticks butter, room temp
6 cups powdered sugar
1 tsp vanilla
1 package cream cheese, room temp

Cream together ingredients until nice and fluffy. Add milk if needed.

Lemon Meringue Pie

Ingredients

Pie Filling

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup lemon juice, about 2-3 large lemons, plus zest
• 2 tablespoons butter
• 4 egg yolks
• 1 (9 inch) pie crust, baked

Meringue:

• 4 egg whites
•  1/2 cup white sugar
• 1/2 tsp vanilla

Directions

1. Bake your crust
2. Preheat oven to 325 degrees
   
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, then vanilla and continue to whip until stiff peaks form. This takes a very, very long time. Set aside.
4. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. Spread meringue over pie, making sure it touches the edges at the crust. Cover the edges of the pie with tinfoil so they don't burn.
5. Bake in preheated oven for 10 minutes, or until meringue is golden brown.  
6. Cool on a rack for an hour, then in the fridge for 3-4 hours, uncovered.

   modified from  http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/