Lemon Cream Cupcakes

Name: Lemon Cream Cupcakes
Ingredients: 1 cup butter or margarine, softened; 2 cups sugar; 3 eggs; 2 teaspoons grated lemon rind; 1 teaspoon vanilla; 3 1/2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups sour cream; 3 tablespoons butter or margarine, softened; 2 1/4 cups powdered sugar; 2 tablespoons lemon juice; 3/4 teaspoon vanilla; 1/4 teaspoon grated lemon rind; 1 tablespoon milk up to 2

15 ingredients

3 steps

Ingredients

1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
3 tablespoons butter or margarine, softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 tablespoon milk up to 2

Directions

1

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.
2

Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
3

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; 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.