Lemon Cream Cupcakes recipe

Ingredients:

1 cup of butter, softened.
2 cups of sugar.
3 medium eggs.
2 teaspoons of grated lemon rind.
1 teaspoon of vanilla.
3 ½ cups of all-purpose flour.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
2 cups of sour cream.

FROSTING
3 tablespoons of butter, softened.
2 ¼ cup of powdered sugar.
2 tablespoons of lemon juice.
¾ teaspoon of vanilla.
¼ teaspoon of grated lemon rind.
1 ½ tablespoons of milk.

Directions:

In a bowl, cream the butter and sugar.

Beat in the eggs, one at a time.

Add the grated lemon rind and vanilla; mix thoroughly.

Combine the dry ingredients and add to creamed mixture alternately with sour cream (batter will be thick).

Fill greased or paper-lined muffin cups with ¼ cup of batter.

Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted near the middle comes out clean.

Allow to cool for 10 minutes, then remove to wire racks to cool completely.

For frosting, cream the butter and sugar in a mixing bowl. Add the lemon juice, vanilla, lemon peel and milk, then beat until smooth.

Frost the cupcakes.

Back to the Cupcake Recipes home page.

Data: