Lemon cream cupcakes
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| 2 | cups | Sugar |
| 3 | 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) |
Directions
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