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 into sophisticated treats.
| Servings | Prep Time | Cook Time |
| 30cupcakes | 25minutes | 20minutes + cooling |
| Servings | Prep Time |
| 30cupcakes | 25minutes |
| Cook Time |
| 20minutes + cooling |
Ingredients
- Cupcakes
- 3-1/2 cups all-purpose flour
- 2 cups sugar
- 2 cups sour cream
- 1 cup butter softened
- 2 tsp grated lemon zest
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- Frosting
- 2-1/4 cups confectioner's sugar
- 3 tbsp butter softened
- 2 tbsp milk
- 2 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp grated lemon zest
Portions: cupcakes
Units:
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Ingredients
Portions: 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.
