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Lemon Cream Cupcakes

 
60

.

Yield

24

servings

Prep

10

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup butter
softened
2 cups sugar
3 large eggs
2 teaspoons lemon zest
grated
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
Frosting
3 tablespoons butter
softened
2 ¼ cups powdered sugar
2 tablespoons lemon juice
¾ teaspoon vanilla extract
¼ teaspoon lemon zest
grated
*
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 ¼ cup of batter.

Make 24 muffins.

Bake at 350℉ (180℃) F for 25 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 30641% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 107mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 2%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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