Spring Pink Lemon Cupcakes

With the wonderful mild spring like weather we have been having, I wanted to bake a touch of spring. Something with lemon always makes me think of spring.
Lemon cupcakes with pink lemon icing.
This cake recipe is about 60 years old but stands the test of time.
This is a simple fast lemon sponge cake recipe. This cake is not overly sweet.
Ingredients:
1 1/2 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 tsp. grated lemon rind
1/2 teaspoon lemon extract
6 tablespoons hot milk

Sift together flour, salt, and baking powder.
In a large bowl, beat eggs until fluffy and lemon coloured. 4-5 minutes. Gradually beat in sugar. Stir in lemon juice, grated rind and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended.If not right cake batter texture add a TBSP or 2 of hot milk more till batter is to your like.
Pour into muffin tin lined with paper cups.Bake 350 degrees F for 18-20 min.

Notice my new cutting board ; great for cooling fresh baking, thanks Mom.
Icing;
1/4 cup soft butter
1 1/2 cup icing sugar
1/2 tsp. grated lemon rind
1 TBSP. lemon juice
2 TBSP. milk
Combine, tint with whatever food colouring you like (pink for me).

Don't they look like a springtime treat?