Most recipes on my site are from various sources, including allrecipes.com, taste of home and other magazines, and cookbooks. Some have been adapted.

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.

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