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Lemon Cream Cupcakes

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Lemon Cream Cupcakes

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Yield

24 servings

Prep

10 min

Cook

30 min

Ready

50 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup butter
softened
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2 cups sugar
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3 large eggs
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2 teaspoons lemon zest
grated
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1 teaspoon vanilla extract
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3 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 cups sour cream
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Frosting
3 tablespoons butter
softened
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2 ¼ cups powdered sugar
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2 tablespoons lemon juice
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¾ teaspoon vanilla extract
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¼ teaspoon lemon zest
grated
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1 tablespoon milk
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Ingredients

Amount Measure Ingredient Features
237 ml butter
softened
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473 ml sugar
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3 large eggs
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1E+1 ml lemon zest
grated
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5 ml vanilla extract
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828 ml all-purpose flour
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1E+1 ml baking powder
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5 ml baking soda
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473 ml sour cream
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Frosting
45 ml butter
softened
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532 ml powdered sugar
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3E+1 ml lemon juice
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3.8 ml vanilla extract
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1.3 ml lemon zest
grated
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15 ml milk
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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 Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 30641% 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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