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.