Rating: 4.5 stars 4.3
437 Ratings
  • 5 star values: 241
  • 4 star values: 131
  • 3 star values: 36
  • 2 star values: 22
  • 1 star values: 7

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

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

245 calories; protein 2.7g; carbohydrates 34.3g; fat 11.2g; cholesterol 44.7mg; sodium 150mg. Full Nutrition
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