Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine; softened |
| 2 cups | Sugar |
| 3 \N | Eggs |
| 2 teaspoons | Grated lemon rind |
| 1 teaspoon | Vanilla |
| 3½ cup | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 2 cups | Sour cream |
| 3 tablespoons | Butter or margarine; softened |
| 2¼ cup | Powdered sugar |
| 2 tablespoons | Lemon juice |
| ¾ teaspoon | Vanilla |
| ¼ teaspoon | Grated lemon rind |
| 1 tablespoon | Milk (up to 2) |
FROSTING
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; 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° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@...> on Jul 31, 1997