Lemon Zest Cupcakes

1/2 Cup Butter, softened
1 Cup Sugar
3 Eggs
2 to 3 Tablespoons grated Lemon Peel
1 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Extract
1 1/2 Cups Flour
1/8 Teaspoon Salt
1/2 Cup Half & Half Cream

In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in lemon peel & extracts.
Combine flour & salt, add to creamed mixture alternately with cream.
Beat just until combined.
Fill paper-lined muffin cups 3/4 full.
Bake at 325 degrees F for 15 - 22 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Frosting

1/4 cup shortening
1 1/2 to 1 3/4 Cups Confectioners' Sugar
1/4 Teaspoon Vanilla Extract
1/8 Teaspoon Lemon Extract
5 to 6 Teaspoons Milk

In a small bowl, beat shortening until fluffy.
Gradually beat in confectioners's sugar, extracts, and enough milk to reach spreading consistancy.
Frost cupcakes.