Lemon Cream Cupcakes
.
Yield
24 servingsPrep
10 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
sour cream
|
|
| Frosting | |||
| 45 | ml |
butter
softened |
|
| 532 | ml |
powdered sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
vanilla extract
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 15 | ml |
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.
