Lemon Cream Cupcakes
By: Anonymous
Published: Saturday, March 20, 2010 - 5:31am

Ingredients




1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
3 tablespoons butter or margarine, softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 tablespoon milk (up to 2)

Preparation

1 In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. 2 Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). 3 Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 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 small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. 4 Yield: 30 servings