|
|
Lemon Cream Cupcakes |
|
|
|
Lemon Cream Cupcakes |
|
| Cupcake Ingredients: 1 Cup Butter or Margarine, softened 2 Cups Granulated Sugar 3 Eggs 2 Teaspoons Grated Lemon Peel 1 Teaspoon Vanilla Extract 3-1/2 Cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 2 Cups (16 oz) Sour Cream Frosting Ingredients: 3 Tablespoons Butter or Margarine, softened 2-1/4 Cups Powdered Sugar 2 Tablespoons Lemon Juice 3/4 Teaspoon Vanilla Extract 1/4 Teaspoon Grated Lemon Peel 1-2 Tablespoons Milk Preheat oven to 350 degrees. Grease muffin tins, or use liners. In a large bowl, cream butter and sugar. Beat in eggs. Add lemon peel and vanilla extract; Mix well. In a small bowl combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream (batter will be thick). Fill each muffin cup with 1/4 cup of batter. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely. To make frosting: In a small bowl, cream butter and sugar. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth. Frost cupcakes. Makes about 2-1/2 dozen. This recipe can also be baked in a 13" x 9" pan instead of a muffin tin. Bake for 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost. |
