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.

Lemon cream cupcakes
Lemon Cream Cupcakes
Lemon Cream Cupcakes
Servings Prep Time Cook Time
30cupcakes 25minutes 20minutes + cooling
Servings Prep Time
30cupcakes 25minutes
Cook Time
20minutes + cooling
Ingredients
Portions: cupcakes
Units:
Ingredients
Portions: cupcakes
Units:
Instructions
  1. 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).
  2. 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.
  3. 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.