Lemon Cream Cupcakes

4.3
(437)

'Just thinking of these delicate cupcakes makes me hungry!' admits Ruth Ann Stelfox of Raymond, Alberta.

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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
30
Yield:
30 servings

Ingredients

  • 1 cup butter or margarine, softened

  • 2 cups sugar

  • 3 eggs

  • 2 teaspoons grated lemon peel

  • 1 teaspoon vanilla extract

  • 3 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 2 cups sour cream

FROSTING:

  • 3 tablespoons butter or margarine, softened

  • 2 ¼ cups confectioners' sugar

  • 2 tablespoons lemon juice

  • ¾ teaspoon vanilla extract

  • ¼ teaspoon grated lemon peel

  • 1 tablespoon milk

Directions

  1. 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 1/4 cup of batter. Bake at 350 degrees F for 25-30 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 a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.