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Lemon Cream Cupcakes

 Lemon Cream Cupcakes
"Just thinking of these delicate cupcakes makes me hungry!" admits Ruth Ann Stelfox of Raymond, Alberta.
30 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, 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 (16 ounces) sour cream
  • FROSTING:
  • 3 tablespoons butter, softened
  • 2-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in lemon
  • peel and vanilla. Combine the flour, baking soda, baking powder and
  • salt; add to creamed mixture alternately with sour cream, beating
  • well after each addition (batter will be thick).
  • Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake

2 of 2

Lemon Cream Cupcakes (continued)

Directions (continued)

  • at 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, cream butter and confectioners' sugar in a small bowl
  • until light and fluffy. Add the lemon juice, vanilla, lemon peel and
  • milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 244 calories, 11 g fat (6 g saturated fat), 48 mg cholesterol, 178 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.