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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 3 |
| lemon peel: 2 tsp (grated) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| sour cream: 2 cups |
| salted butter: 3 Tbl (softened) |
| powdered sugar (unsifted): 2 1/4 cups |
| lemon juice: 2 Tbl |
| vanilla extract: 3/4 tsp |
| lemon peel: 1/4 tsp (grated) |
| 2% milk: 2 Tbl |
Lemon Cream Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
30 serving(s)
Tags
- In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
- Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
- Fill greased or paper-lined muffin cups with 1/4 cup of batter.
- Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean.
- Cool 10 minutes; remove to wire rack to cool completely.
- For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.
- Frost cupcakes when completely cooled.