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Lemon Cream Cupcakes




Source of Recipe


Ruth Ann S. of Raymond, Alberta


Recipe Introduction


"Just thinking of these delicate cupcakes makes me hungry!"


List of Ingredients




1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups (16 ounces) sour cream
FROSTING:
3 tablespoons butter or margarine, softened
2¼ cups confectioners' sugar
2 tablespoons lemon juice
¾ teaspoon vanilla extract
¼ teaspoon grated lemon peel
1 to 2 tablespoons milk


Recipe



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 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. Yield: about 2-1/2 dozen.