Nothing says spring like a Lemon Cream Cupcake!
Makes 30 cupcakes
Cupcake Ingredients:
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
Frosting ingredients:
3 Tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 Tablespoon lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 Tablespoon milk
Cupcake directions:
Preheat oven 350 degrees F. 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 paper- lined muffin tin cups with 1/4 cup of batter. Bake for 25-30 minutes or until a toothpick near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
Directions for Frosting:
Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes!
Hope you try these bright delights!
See you soon! In the mean time... BAKE!
