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Cupcakes: Lemon Cream Cupcakes

Source of Recipe

From "Taste of Home Grandma's Favorites"


List of Ingredients

â—¦ 1 cup butter, softened
â—¦ 2 cups sugar
â—¦ 3 large eggs, room temperature
â—¦ 2 teaspoons grated lemon zest
â—¦ 1 teaspoon vanilla extract
â—¦ 3 ½ cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon baking powder
â—¦ ½ teaspoon salt
â—¦ 2 cups sour cream

Frosting:
â—¦ 3 tablespoons butter, softened
â—¦ 2 ¼ cups confectioners' sugar
â—¦ 2 tablespoons lemon juice
â—¦ ¾ teaspoon vanilla extract
â—¦ ¼ teaspoon grated lemon zest
â—¦ 1 to 2 tablespoons whole milk
â—¦ Additional lemon zest, optional


Recipe

In a large bowl, cream butter and sugar until light and fluffy. Add one egg at a time, beating well after each addition. Beat in lemon zest 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 ¼ cup of batter. Bake at 350° F until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the frosting, cream the butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Makes about 2 ½ dozen