Lemon Cream Cupcakes

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.