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:
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Ingredients
Servings: cupcakes
Units:
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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.
