Lemon Cream Cupcakes

By SewingDragonfly

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups sour cream
• Frosting
• 3 tablespoons butter, softened
• 2 1/4 cups powdered sugar
• 2 tablespoons lemon juice
• 3/4 teaspoon vanilla
• 1/4 teaspoon grated lemon zest
• 1-2 tablespoons milk

Details

Servings 24

Preparation

Step 1

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon zest 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 degrees 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 zest and milk; beat until smooth. Frost cupcakes.