lemon cream cupcakes
Breakfast
Lemon Cream Cupcakes
Soft lemon cupcakes filled or topped with creamy lemon curd or frosting—tangy, smooth, and elegant.
Ingredients
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons grated lemon peel 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour 1 teaspoon baking soda
- 1/2 teaspoon baking powder 1/2 teaspoon salt
- 2 cups sour cream frosting:
- 3 tablespoons butter or margarine, softened
- 2 1/4 cups confectioners' sugar 2 tablespoons lemon juice
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon grated lemon peel 1 tablespoon milk
Directions
- 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.
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