Lemon cream cupcakes
30 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Butter or margarine; softened |
2 | cups | Sugar |
3 | Eggs | |
2 | teaspoons | Grated lemon rind |
1 | teaspoon | Vanilla |
3½ | cup | All-purpose flour |
2 | teaspoons | Baking powder |
1 | teaspoon | Baking soda |
2 | cups | Sour cream |
3 | tablespoons | Butter or margarine; softened |
2¼ | cup | Powdered sugar |
2 | tablespoons | Lemon juice |
¾ | teaspoon | Vanilla |
¼ | teaspoon | Grated lemon rind |
1 | tablespoon | Milk (up to 2) |
Directions
FROSTING
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. 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.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@...> on Jul 31, 1997
Related recipes
- Chocolate cupcakes
- Creamy cupcakes
- Gingerbread cupcakes with lemon cream cheese
- Gingerbread cupcakes with lemon cream cheese frosting
- Lemon buttercream frosting
- Lemon cake
- Lemon cream
- Lemon cream cookies
- Lemon cream desert
- Lemon cream dessert
- Lemon cream dream
- Lemon cream scones
- Lemon cream torte
- Lemon cupcakes with lemon cream
- Lemon cups
- Lemon frosting
- Lemon muffins
- Lemon sponge cups
- Lemon-cream cheese pound cake
- Luscious lemon-filled cupcakes