Lemon Cream Cupcakes

By Brandymoe

Ingredients

• FROSTING:
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3-1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (16 ounces) sour cream
• 3 tablespoons butter, softened
• 2-1/4 cups confectioners' sugar
• 2 tablespoons lemon juice
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel
• 1 to 2 tablespoons milk

Details

Servings 30
Preparation time 20mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 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 before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Yield: about 2-1/2 dozen.