Arnold Palmer Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 2-1/2 dozen.
These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada
Ingredients
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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1 tablespoon grated lemon zest
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2 teaspoons lemon juice
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3-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups sour cream
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ICED TEA FROSTING:
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9 tablespoons butter, softened
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6-3/4 cups confectioners' sugar
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3/4 cup 2% milk
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3/4 cup iced tea mix with lemon and sugar
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. 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).
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2.
Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
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3.
For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.
Nutrition Facts
1 cupcake: 355 calories, 14g fat (8g saturated fat), 48mg cholesterol, 182mg sodium, 57g carbohydrate (45g sugars, 0 fiber), 3g protein.
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