Lemon Cream Cupcakes
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale. Grated lemon peel and sour cream turn these from ordinary ‘white’ cupcakes to sophisticated treats.
Lemon Cream Cupcakes
Lemon Cream Cupcakes
| Servings | Prep Time | Cook Time |
| 30cupcakes | 25minutes | 20minutes |
| Servings | Prep Time |
| 30cupcakes | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 3 eggs
- 2 tsp lemon peel grated
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups sour cream
- Frosting
- 3 tbsp butter softened
- 2 1/4 cups confectioners' sugar
- 2 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp lemon peel grated
- 1 - 2 tbsp milk
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes Units: |
Instructions
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. 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).
- Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350°F for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For the frosting, cream butter and confectioner's sugar in a small mixing bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel, and milk; beat until smooth. Frost cupcakes.
