Lemon Cream Cupcakes

By kladygraham

'Just thinking of these delicate cupcakes makes me hungry!' admits Ruth Ann Stelfox of Raymond, Alberta.

Ingredients

• * FROSTING:
• 1 * 1 cup butter or margarine, softened
• 2 * 2 cups sugar
• 3 * 3 eggs
• 2 * 2 teaspoons grated lemon peel
• 1 * 1 teaspoon vanilla extract
• 3 1/2 * 3 1/2 cups all-purpose flour
• 1 * 1 teaspoon baking soda
• 1/2 * 1/2 teaspoon baking powder
• 1/2 * 1/2 teaspoon salt
• 2 * 2 cups sour cream
• 3 * 3 tablespoons butter or margarine, softened
• 2 1/4 * 2 1/4 cups confectioners' sugar
• 2 * 2 tablespoons lemon juice
• 3/4 * 3/4 teaspoon vanilla extract
• 1/4 * 1/4 teaspoon grated lemon peel
• 1 * 1 tablespoon milk

Details

Servings 30
Adapted from allrecipes.com

Preparation

Step 1

1. 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 1/4 cup of batter. Bake at 350 degrees F 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 a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.