Lemon cream cupcakes

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)


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

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